INGREDIENTS
3 C KOMBUCHA SOURDOUGH STARTER 4 C FLOUR- WHEAT,RYE,SPELT OR COMBINATION. 1 TBSP SEA SALT 1/2 C FILTERED WATER COMBINE STARTER,SALT AND WATER IN LARGE BOWL AND MIX UNTIL SALT HAS DISSOLVED. SLOWLY MIX IN FLOUR UNTIL DOUGH IS SOFT. KNEAD FOR 15 MINS. SHAPE INTO LOAF WITHOUT PRESSING DOWN ON LOAF. PLACE IN LOAF PAN. CUT SLITS ON TOP OF LOAF. COVER WITH CLOTH AND LET RISE FOR 12 HOURS. ONCE DOUBLED IN SIZE BAKE 170 DEGREES CELSIUS FOR AN HOUR.
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