The Siegfried

Ingredients for 1 servings:

• 1 tsp sugar
• 200 ml water or 100 ml water and 100 ml buttermilk
• 150 g wheat flour or rye or spelt flour
• 150 g wheat flour or rye or spelt flour
• 200 ml water or 200 ml buttermilk or 100 ml water and 100 ml buttermilk
• 100 g wheat flour or rye or spelt flour
• 150 ml water or 150 ml buttermilk or 75 ml water and 75 ml buttermilk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic dough without yeast

Put the flour in a bowl with a lid. Add the sugar and water or a buttermilk/water mixture and mix everything with a wooden spoon. Leave the dough in a warm place with the lid closed for two days. Stir the dough now and then, but not too often. Then put the dough in the fridge for 24 hours. You now have the basic dough, just like you would normally get as a gift. Here’s how to proceed: Store the dough in the fridge. Day 1: Let it rest. Day 2: Stir. Day 3: Stir. Day 4: Stir. Day 5: Feed. Put the Siegfried in a larger container and mix with 150g flour and 200ml lukewarm milk or lukewarm water. Day 6: Stir. Day 7: Stir. Day 8: Stir. Day 9: Stir. Day 10: Feed. Mix Siegfried with 150g flour and 150ml lukewarm milk or lukewarm water. Then divide the finished Hermann dough into 4 portions. It’s up to each individual what they do with the 4 portions. You can then give one or more portions to friends, bake them, freeze them, or continue raising the dough as usual. To raise the dough, simply start again from day 1. This recipe doesn’t use yeast, as all the others do.