Ein herzhaftes Sauerteigbrot -- einfach selbst gemacht

Our 18th installment in a series of self-sufficiency tips from Gabriele Plappert of Kunzenhof in Freiburg. Further information and the opportunity to donate can be found at https://www.kunzenhof.de/ Recipe - I'm writing my recipe here with only approximate measurements. I don't use a scale for the sourdough. The bread always turns out well, even if the quantities vary. Sourdough is almost like a living thing. I made the starter (beetroot) many years ago. It's quite a laborious process that takes several days. You can find various recipes online. Perhaps you can get a starter from friends. In all these years, I've never added yeast to the starter or sourdough. Natural yeasts, like lactic acid bacteria, develop naturally and are a wonderful natural raising agent. Kunzenhofer Sourdough Bread: Approx. 500g rye flour (or flour) Approx. 500g spelt flour (or flour) (alternatively wheat flour) Approx. 1 heaped teaspoon of salt Approx. ½ jar of honey full of sourdough starter (= starter) -In the morning (or evening), take the sourdough starter (starter) out of the refrigerator and mix it with warm water. -Mix it with warm water into the rye flour until a soft porridge forms. -Cover and keep warm overnight for about 10 hours. -Don't forget: Now that the rye flour has risen, make a new starter and place it in the refrigerator. -Only now add the salt and spelt flour. Mix with more warm water until a porridge-like dough forms. Add bread spices (caraway, fennel, anise, coriander; sesame, sunflower seeds, flaxseed, hemp seeds, etc.) as desired. Pour into a large, greased and floured loaf pan. Let rise in a warm place (e.g., in an oven at 50°C for 1.5 to 3 hours). Once the dough has risen well, bake the bread at 220°C (approx. 1.5 hours), then at 180°C (approx. 1 hour). Remove from the pan, let cool, and enjoy. It will keep fresh for at least 2 weeks. Enjoy your meal!