![Pir recipe](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pir_jar.jpg?itok=2LDDettO)
Mixture
40%
60%
Liquid
Flour
Other
Pir
Since 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
Characteristics
After one month of feeding and baking it is really very fast growing and bubbly
Taste & flavour
![Pir jar shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_pir_jar.jpg?itok=2LDDettO)
Recipe
Starting ingredients
- 60% Spelled
- 40% Water
Feeding ingredients
1
Every 24 h I add 20 g of spelled flour and 15 g of water
Working method
1
My PIR is made with spelled flour
60% Spelled
40% Water
Result
Bread
100 % spelled bread
![Pir Bread first overview](https://thequestforsourdough.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://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_pir_lepinje_entirely.jpg?itok=y60k6ST3)