(i) one-half pound of organic raisins with three cups of water, pressing the raisins to squeeze out the sugar and darken the water, and letting it sit at room temperature for two to three days, or (ii) one cup of wheat with three cups of water, and letting it sit at room temperature for two to three days. If mold develops, simply remove it and remove it. Yeast and mold grow under similar conditions. Both raisins and wheat have natural yeast.

After three days, measure out two cups of grape or wheat water, add six cups of flour (a mix of one and a half pounds of wheat or rye), mix it up, put it in a triple-sized container, and let it sit at room temperature for twenty-four hours, and then put it in the refrigerator for another twenty-four hours - this is called "leavening."

Mix two cups of risen pasta with two cups of water, add six cups of flour, let it sit at room temperature for twenty-four hours, and then put it in the refrigerator for three days (throw away the rest of the old pasta for compost). The pasta can be used to make a variety of pasta dishes, and can be kept in the refrigerator for up to three weeks, after which time it must be renewed, in the ratio of two cups of pasta, two cups of water, and six cups of flour, preferably every time you make pasta. The longer the pasta lasts, the more flavorful it becomes. Sourdough bread, as it is commonly called in the West, is made in this way, and is especially good after a year. Traditionally, the pasta is transferred to each other, and can be renewed later by keeping it at room temperature overnight, or in the refrigerator for three days before using it. Half a cup of whipped topping, one cup of warm water, three to three and a half cups of flour (any one to three of wheat, rye, buckwheat, or barley), and a tablespoon of natural sea salt

Mix up the whipped topping and the water, knead for ten minutes with the flour and sea salt, place in a pot, cover overnight (at least triple the capacity), and the next day divide the topping into two or three, pole open to the size of a pan, as thick or thin as one prefers (a quarter-inch to a half-inch), and then Place on a greased plate, cover with a cloth or another plate, and let stand at room temperature for two to three hours. Heat the pan to medium, with a little oil, place the patties in, cover, and after five minutes look underneath to see if they are browned, then turn over and sear the other side. You can also add sesame seeds to the top when the pole is flat. The practice is the same as the big cake.

After overnight fermentation, knead into long strips, cut into sections and place in a steamer for two to three hours, steaming for twenty to twenty-five minutes. For the buns, the rods are opened and stuffed. It is a good idea to wipe the steamer with oil or put a damp cloth on it, and when it is done, take it out immediately and put it on a plate to let the heat out. You can also steam long strips to make steamed bread. Spread chopped tomatoes, mushrooms, green or red bell peppers, zucchini, and olives on the crust, sprinkle with shredded organic cheese (cheddar, mozzarella, etc.), and a tablespoon of cold-pressed olive oil.

Boiled or steamed spinach for five minutes and a little chopped parsley, a little shiso and crushed pine nuts, sprinkle some organic cheese on top.

Curds soaked and steamed (or use fresh), shiitake mushrooms soaked and chopped fine and sautéed and chopped cooked curds tossed together with the proper sesame oil and soy sauce, plus horseshoes finely chopped and blanched yellow tooth cabbage finely chopped and spread over the skin.

Waffle or Pancake

Two cups of flour (buckwheat can be two-thirds, the other one-third), three cups of water, one-third of the whipped topping, and a pinch of natural sea salt

Season all the ingredients, and leave it even more at room temperature for eight hours or more. Add a tablespoon of vegetable oil and make panacke in a waffleiron or sheet iron pan. top with maple syrup or very sweet diced fruit. One cup of flour, two cups of warm water, six cups of flour (wheat, rye, buckwheat, or barley; wheat and rye are the most popular), one tablespoon of natural sea salt

Mix the flour with the water, add two cups of flour and the salt, mix, and then add two more cups of flour, and then add the last two cups of flour and knead by hand to soften the dough for the next day or two. The next day, divide the dough into two balls, knead them into long strips, place them on a greased tray and leave them at room temperature for two to three hours. Heat oven to 450 degrees Fahrenheit. Put a pan of water in the oven and reduce the temperature to 400 degrees F. Bake for 30 to 40 minutes, then place on an airtight rack and store in a paper bag for a long time. If it is dry and hard, steam it and eat it. In Europe, dried bread can be stored for more than a year, soaked in water and warmed in the oven.

Of all the pasta dishes, large bread is grilled for the shortest time, so the nutritional damage is minimized, and steamed buns or bread are also good. Baked bread is more destructive, however, because it is naturally leavened, it is more nutritious and higher in energy than commercially available bread.