No good bakery selling good sourdough bread around; I wanted to create a very good bread all by myself; my mums husband is a baker, our conversations inspired me; I needed something aside the office I can have passion for

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I feed Robert weekly with whole grain rye flour, letting him sit for ~6-8 h at 23-30 degrees. He has this amazing sweet sour taste / smell, a bit like honey, very fruity and I love the velvet texture. The loafs taste fantastic, not to acidic and have a great oven spring. His brother Volker (whole grain wheat) is fantastic as well. A bit milder but not as strong yet as Robert.

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