Long Term Care Insurance

fifth day

At 10:30 am Mix 300 g of sourdough with 600 g of warm water.

In a large bowl of flour to 800 g (400 g + 400 g emmer wheat 0) and add the mixture of sourdough and water. Stirring with a wooden spoon and then I finish mixing with your hands (always in the bowl).

The dough soft but firm and final.

I cover with plastic wrap and remit covering the closet with a wool scarf (in the house began to make more freschino ;-).

At 22:30 fetch 300 g of the dough, I put it in a bowl, cover with plastic wrap and put it in the refrigerator compartment below.

the rest of the dough, still in the bowl, add 200g of flour (100 g + 100 g barley whole wheat flour type 0) and 50 g of warm water in which I melted 1 teaspoon salt. Stir and then put the dough on a floured pastry board and work for a few minutes meal often. Divide the dough into two parts and allow to rise in two cake tin, cover with plastic wrap and put in the refrigerator where they will remain until tomorrow morning.

NB The smell of sourdough was good, was slightly acidic and soft. Also put the dough to rise smelled very pleasant, delicate, sun and good air.