Siegfried

Summary

Ingredients

For the dough: (basic dough)

• 1 teaspoon sugar
• 200 ml water or 100 water and 100 buttermilk
• 150 g wheat flour or rye or spelled flour

For the dough: on the 5th day

• 150 g wheat flour or rye or spelled flour
• 200 ml water or buttermilk or 100 water and 100 buttermilk

For the dough: on the 10th day

• 100 g wheat flour or rye or spelled flour
• 150 ml water or buttermilk or 75 water and 75 buttermilk

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Instructions

1. Put the flour in a bowl with a lid. Add sugar and water or buttermilk / water mixture and stir everything with a wooden spoon.
2. Let the dough stand in a warm place for two days with the lid closed.
3. Stir the batter every now and then, but not too often.
4. Then put the dough in the refrigerator for 24 hours.
5. Now you have the basic dough as you normally get it for free.
6. This is how you continue:
7. Store dough in the refrigerator.
8. Day 1: Let rest
9. Day 2: stir
10. 3rd day: stir
11. 4th day: stir
12. 5th day: feeding. Put Siegfried in a larger container and mix with 150g flour and 200ml lukewarm milk or lukewarm water.
13. Day 6: stir
14. Day 7: Stirring
15. Day 8: stir
16. Day 9: Stirring
17. Day 10: feeding. Mix Siegfried with 150g flour and 150ml lukewarm milk or lukewarm water.
18. Then Hermann cut the dough into 4 parts.
19. It is up to you what you do with the 4 parts.
20. You can now give one or more parts to friends, bake them, freeze them or continue growing them as normal.
21. Simply start again from day 1 to grow.
22. This recipe does not use yeast like all the others.

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