Recipe Book
Recipe Category / Breads and Pastries
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
10 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
  • If you don’t have any holy water, fill a bowl with 100-150 g of water and add 4-5 stems of basil and the seeds and peels of 1 green apple. Let the ingredients infuse the water for 5-6 hours. Strain and it’s ready to use.
  • In a bowl, add some of the holy water or infused water and as much flour as is necessary to create a nice creamy batter-like mixture. Add a pinch of salt and a pinch of sugar.
  • Cover the bowl with a towel. Set aside to rest, preferably in an outdoor space for 1 day.
  • The following day add 1 tablespoon of flour. If it has become too thick add some more water.
  • Repeat this process for 1 week and your sourdough is ready.
Try to avoid using aluminum bowls and cookware…. Glass is always a better material to use for cooking! 
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