- 25 g all-purpose flour, and 25 g all-purpose flour for each day of feeding
- 25 g whole-wheat flour, and 25 g whole-wheat flour for each day of feeding
- 50 g water, bottled, and 50 g of water for each day of feeding
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.
Dairy Free Diet
Excludes foods such as milk, yoghurt, cheese and their by-products.
Egg Free Diet
It is usually followed when someone is allergic to this food.
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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- In a jar add the water, the flours, and mix with a spoon until the mixture turns into a paste. Seal the jar with a lid and leave it at room temperature for 24 hours, until it starts activating.
- On the second day, add to the same jar 50 g water, 50 g of the flours, mix, and seal the jar. Leave it at room temperature for more 24 hours. At this point, you will have 200 g of sourdough starter.
- On the third day, remove 100 g of your sourdough starter. Add to the jar 50 g water and 50 g of the flours, mix, and seal with the lid. Leave it at room temperature for 24 hours.
- Follow the same process for 7-10 days in total. You should always have 200 of sourdough starter, remove 100 g, and feed with more 100 g.
- If you don’t use it right away, store it in the refrigerator. When you need it, follow the same process of “feeding” and wait for 3 hours until it doubles in volume. Then, use it to make the bread.
Try to avoid using aluminum bowls and cookware…. Glass is always a better material to use for cooking!