Women Showin There Boobs

sour

for sourdough processes are best whole wheat flour or Type 550 and higher

first Days
50 g Spelt flour and 50 ml of warm water stir lumps.
let stand for 24 hours in a glass jar (eg on the window sill)

second Tag - The leaven is fed: add 50 g
Spelt flour and 50 ml of lukewarm water. Mix together lumps.
rest again for 24 hours

third Tag - Sauertag fed: add 50 g
Spelt flour and 50 ml of lukewarm water. As before lumps stir.
rest again 24 hours

be fourth Tag - The leaven is fed: add 50 g
Spelt flour and 50 ml of lukewarm water and stir lumps.
rest again 24 hours

be fifth Tag:
The dough smells pleasantly sour, has a pulpy consistency and has bubbles ... he bubbles

The sour (ASG), I fill in small jam jars and keep them in the refrigerator.


The exact recipe for sourdough bread in the book "Baking and Cooking like the witch spelled"