Today a short instruction on how we have been baking our own sourdough bread at Bichl for years.

The raw materials are of the highest quality and all come from the region. The spices for our bread, with the exception of salt, are collected and dried by Andrea the herb witch at the Bichl herself. From this, she then makes the most diverse mixtures for the individual breads.


First, a sourdough made from rye flour is prepared. Always the same amount of water and flour. All this for 4 days.


After four days, the whole thing looks like this and has a wonderful sour taste.


Due to the sourdough you need very little yeast, which has a very positive effect on the compatibility but above all on the unique taste of the bread.

The mixing ratio between sourdough, flour, water and other ingredients varies.

Here a rye wholemeal bread and a sunflower bread after the rise just before it comes into the oven.


Similar to the Bavarian purity law for beer, only flour, water, salt, yeast and our own spices are used in our bread. No raising agents, flavor enhancers, shelf life prolonging agents.  Taste and compatibility prove us right.