Ingredients
| Quantity | Ingredients |
|---|---|
| Starter | |
| 2 cups | all purpose flour |
| about 2/3 cup | kefir |
| Dough | |
| 5 cups | spelt flour |
| 3 cups | all purpose flour |
| 1 tbsp | sea salt |
| 1 package | dry active yeast |
| 3 tbsp | olive oil |
| 1 tsp | honey |
| 1 cup | warm water |
Directions
Starter:
Add enough kefir to your flour in order to make a nice kneading bread dough. Knead until the dough is elastic and smooth. Place in a bowl, cover with cling film and leave overnight in a warm place. The next day, when the dough is well risen and before it collapses, knock it down and go to the next step.
Dough:
Oven at 220º C (425º F).
Move your starter to a large bowl and to it add the flours, salt, yeast, honey and oil. Slowly add enough water to obtain a good kneading dough. Knead vigorously until the dough is soft and elastic. Cover with plastic or damp cloth, and leave to rise in a warm place until doubled. Knock down, divide in three equal portions, put them in well oiled tins.
Cover again, this time with oiled cling film so that when you remove it doesn't stick to the dough and deflate it. When well risen, remove the cling film and bake in a very hot oven for about 35 to 40 minutes or until it sounds hollow. Cool on racks.
Source: HTTP://MARIA.FREMLIN.DE/RECIPES/QKSOURDOUGH.HTML