![Pir recipe](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pir_jar.jpg?itok=2LDDettO)
Mélange
40%
60%
Liquide
Farine
Autres
Pir
Depuis 2020
I have some digestion problems and my parents gave me the first book of Anita Šumer. I decided to give it a try and it was love right away
Caractéristiques
After one month of feeding and baking it is really very fast growing and bubbly
Goût et saveur
![Pir jar shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pir_jar.jpg?itok=2LDDettO)
Recette
Ingrédients de base
- 60% Spelled
- 40% Water
Ingrédients pour nourrir le levain
1
Every 24 h I add 20 g of spelled flour and 15 g of water
Méthode de travail
1
My PIR is made with spelled flour
60% Spelled
40% Water
Result
Bread
100 % spelled bread
![Pir Bread first overview](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_pir_bread_entirely.jpg?itok=wAF7gcgQ)
Lepinje
buns with wheat flour
![Pir Lepinje first overview](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_pir_lepinje_entirely.jpg?itok=y60k6ST3)