What can we help you with?

Where does the flour in WeBread come from?
We get our flour from Tratternmühle ‘Matramehl * in Mühldorf in Spittal an der Drau (Carinthia). It is extremely important to us to use local raw materials so that the ingredients for your WeBread do not have to travel long distances, but rather come directly and quickly to our bakery in Bad Kleinkirchheim.

How does the natural sourdough get into the mixture?

The natural sourdough is dried in the oven using a special, natural process and is therefore directly in your WeBread. The mixture is without additives and we do not use any baking powder or stabilizers in our WeBreads.

Why doesn’t my dough crack when I rest it?

Let the dough rest a little longer. Maybe you even have a warmer place (e.g. in the bathroom). The warmer you make your dough, the faster it will rise.

Why is the dough sticky?

If the dough is too sticky and you can’t knead it at all, add a little more flour to the surface and your hands. Ideally, you use the same flour that your WeBread is made of (e.g. rye).

Why is my bread not baked through?

Every stove is a little different – one stronger and hotter, the other takes a little longer. The right temperature is important, not too hot and not too cold – guide value 220 ° C. With some ovens, your WeBread just takes a little longer. A simple test method to see if your bread is done inside is to prick it with a stick. If dough sticks to the stick when you pull it out, leave your WeBread in the oven for 10 minutes longer.

Why is my bread burned?

Then you set your oven too hot. If your bread is burnt on the surface at 220 ° C as stated, then you have a super ambitious oven – no problem either! Next time you just bake at a lower temperature (e.g. 210 ° C)