Recipes with Keyword Sourdough:

A Swabian classic with a fine crumb and interesting crust.

Simple and very tasty

The Anglo-Saxon classic for Easter. Very good with Carinthian poppy seed butter.

Popular throughout Switzerland, the fluffy bread from Ticino here with a pre-ferment.

Actually quite easy to keep alive.

A rustic "Ruch"-bread with an extremely inhomogeneous crumb. Known for its unclean ear. Ideal with soups.

A softer pretzel if the Swabian one is too crispy.

The Italian version of a sourdough. It has a much softer flavour than its German counterpart.

A rustic "Füddliweggli" in a large version. Deeply browned curst.

A real Austrian farmhouse bread made from pure rye.

A loaf with a very brown and moist crumb.

A Swiss classic. Rustic bread with a huge and very moist crumb. Nothing for beginner bakers.

A potato bread with a small crumb that stays moist for a particularly long time. Originating from the Donau-Germans in Transylvania.

A mild Italian farmhouse style bread with durum wheat flour and Levito Madre