Here at Fischer Brot, we implement a two-step process to make the sourdough for crusty bread, farmhouse loaves and whole meal rye. After leavening and loosening the dough by guiding it through a pre-fermentation process, the sourdoughs are matured in a specially designated room. The temperature and humidity there provide the optimal conditions for this, creating the particular ratio of lactic acid and acetic acid bacteria which lends our bread its classic flavour that everyone knows and loves.

Our product development-team creates on your wish a individual favourite bread. Choose from a variety of recipes and forms!