A cake recipe for all foodies:
For the first stage, heat the water to 40 °C. Stir the baking ferment through it. Stir in enough shredded wheat to make a fairly soft dough. However, no water should settle. Cover the container and ferment at about 30 °C.
After 15-18 hours the dough is ripe.
It can be recognized by many fermenting bubbles.
At a heat of about 30 °C this is the case after about 5 hours.
At 20 °C, the fermentation time can be up to 24 hours. After this time, the base mix is ready for use. Later collapse does not reduce its quality.
Important:
The basic batch must be really well ripened, because only then can you guarantee that the pastry will turn out just as well.
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