# 12 Various sourdough bread
This is one of the lightest sourdoughs I have made so far, and also the healthiest. Don't be bothered by the fact that a lot of water is going, because in the end it turns out just right.
- I first made my sourdough sourdough starter by feeding sourdough with only sourdough flour twice in a row. It is not necessary, you can use the starter as desired. The evening before I made bread, I fed 40 g of starter with 80 g of razor and 80 g of water, so in the morning I fed 100 g of that starter with 100 g of razor and 100 g of water, it flickered before 3 hours of standing. I used only 250 gr of starter, from the rest I made wonderful pancakes ...
- Knead all the ingredients except the seeds to get a compact mass, it is not necessary to knead or mix in a mixer. When everything is finely blended, add the seeds and nuts you are using and mix slowly. In the beginning, the mixture is quite thin, but then it thickens nicely. Cover the bowl and let it rise until the dough has thickened.
- I use the so-called Pullman pan for these breads, because they grow best along the sides of the pan, and the mold has holes in the bottom so it helps to bake faster and release steam. The bottom of the mold should be lined with paper and oiled.
- When the dough has risen, slowly transfer it from the bowl to the tin with a spoon without stirring. Sprinkle with the seeds of your choice and let it rise until it completely reaches the top of the pot, it will depend greatly on the heat of your kitchen and the activity of the starter.
- When the dough has risen, bake in a preheated oven for 1 hour at 160 C. Turn off and leave in the open oven for fifteen minutes. If you have a thermometer measure the internal temperature, it must be around 88-90 C.