How fermented flour is transformed into delicious bread and much more.

Whoever makes kefir, kombucha, yoghurt, sauerkraut, kimchi knows about the taste and quality of self-made ferments. Ferments are really FOOD and not an ultra-high temperature, chemically preserved filler. Many years ago, fermenting was a matter of course for us in order to preserve good, homemade food. Nowadays, many only know sauerkraut as a fermented vegetable. You can ferment almost any food. With our recipes and accessories, we want to enable you to ferment flour yourself (i.e. to make sourdough) and to benefit from the associated advantages. Browse through our range and let yourself be inspired! You can expect high quality active sourdough cultures and appropriate accessories.