Shape of prehistoric baking bundle starter mixture (leaven base). Fermentation-based baking- perfect aroma development- flexible internal structure and crispy bark formation- natural probiotic. Suggested use: For leaven preparation: Mix the contents of the bag with 100 ml of clean water and let it stand for 24 hours. Subsequently, the leaven can be used immediately for any leaven -based baking. For baking bread: the contents of the bag with 1 kg of bread baking flour, (recommend 2 bread from 1 kg of flour) ca. Grape it with 15 g of salt and add 600-800 ml of lukewarm water and leave it to stand in a larger bowl for 24 hours at room temperature. The next day, put the bread dough into shape and bake the bread in a preheated oven (Ca. 60 minutes 180-220 0C).