Each morning of my vacation in Berlin I had a chunk of this bread, with some prosciutto and arugula before I headed out of the hotel room for the day, and it was a great breakfast that I want to re-create now that I’m back in the states. I’m attempting to grow a rice and teff-based sourdough starter, and when successful, I’ll be experimenting with the ingredients listed on the packaging to see if I could even come close to the perfection that is Aera Saftkorn.