 |
| Using the ancient method of multi stage Sourdough as commonly used in Germany and Austria, we produce Rye Breads in accordance to recipes handed down for centuries. |
|
Storing and Freezing Tips
Storing
Keep tightly wrapped and keep in a dry place.
Freezing
You can store our bread in the frezer below -18º for up to 4 months. Thaw your bread at room temperature, or in the microwave oven.
Upon thawing consume within 3 days.
Note it is recommended that you only freeze and thaw your bread once.
Do not keep your bread in the fridge it actually stales quicker, due to constant airflow. It also absorbs foreign tastes and odours. |
|
