Instructions for bread dough:

Dissolve yeast in lukewarm water and mix with the flour and sourdough starter. Combine the ingredients and add the rest of the water and the salt. Knead until the dough no longer sticks to the sides or bottom of the mixing bowl or on the kneading surface and cover with a wet towel. Let it rest in a warm place for one hour. Then knead again and let the dough rest as before for about ½ hour. Afterwards, use the dough at will.

Instructions for sourdough starter:

Dissolve yeast in lukewarm water and mix with the flour. Combine the ingredients and add the rest of the water and the salt. Knead until the dough no longer sticks to the sides or bottom of the mixing bowl or on the kneading surface and cover with a wet towel. Let it rest in a warm place for one hour. Then knead again and let the dough rest as before for about ½ hour. Place in the refrigerator for two days, until the sourdough starter turns active. Then it can be used as a leaven (raising agent). You can tell that the sourdough starter is ready when it turns quite bubbly, it dehydrates and its volume is reduced.

Nutritional value:

Homemade bread is rich in complex carbohydrates, fiber, various vitamins such as vitamins B-complex and minerals such as manganese.

Source: Pantazopoulos Panagiotis