Sebastian Lege's
The perfect bread
Germany loves its bread – but what would it be without the right butter? Sebastian Lege explores what truly makes the perfect loaf and discovers that the real star is often on top. On his journey, he visits bakers, millers, and a butter factory that elevates milk fat to an art form. Besides producing top-quality butter, he also develops a plant-based spreadable alternative – both recipes are available here. The perfect bread? That's still to come.
Butter Blend
Cow meets sheep • Ferment flavor • Pure Creamy Power
An aromatic blend of cow's and sheep's milk butter with gentle fermentation for deep, creamy aromas and texture.
preparation
Centrifuge sheep's milk at 30–45 °C until the finest sheep's cream is obtained.
Let this ferment for 24 hours in a yogurt maker with 35% French cream and some sheep's milk yogurt.
Then cool down to 10–16 °C and beat in a food processor until the butter and buttermilk separate.
Press and wash the butter several times in ice water until the water remains clear.
Then form into a ball, flatten, fold, roll and chill.
• Serve with Murray River salt and sourdough bread
• Or as a bold butter upgrade on meat, vegetables, or grilled corn
Avocado spread
Green, Creamy & Ready to Rock
A plant-based, creamy spread with avocado and lime – light, fresh and perfect as a dip or bread topping.
• 2 ripe avocados
• 1 lime (juice and zest)
• 25 ml avocado oil
• 100 g coconut oil
• 1 pinch of salt
• 100 ml water
preparation
Halve the avocados, remove the pits, and scoop out the flesh.
Add lime juice, lime zest, avocado oil, coconut oil, salt and water to a blender and blend until smooth and creamy.
If the mixture is too firm, add some avocado oil.
Pour into a glass, chill and prepare for spreading.
• On sourdough bread with Murray River salt
• As a dip for nachos or grilled vegetables
• Topping for bowls or burgers