I use the leaven has long been achieved and always perfect results with my breads (all different types). Best be my Spelt wholemeal bread with a kilo of flour, 750 ml. Of warm water, each one go. Tablespoon of salt and sugar, a bag sourdough and a small sachet of yeast. The consistency and the taste of the bread are top. The product has a long shelf life (I lift it in a Tupperware container in the fridge) and easy to remove. I always stock up at home because I bake exclusively itself.
