Add 1 espresso cup of flour and 1 espresso cup of water in a glass or cup. Stir well with a wooden spoon.
If you feel like it: add a small quantity (pinch) of sugar. Cover the dough with a lid (not fixed) or a cloth (this needs to be done also the other days). Make sure to never use disinfectants on your utensils. In case: wash them with hot water before using them and after again.
Day 2
Add 2 espresso cups of flour and 2 espresso cups of water to the dough of the day before. Stir well. Also now you can add a pinch of sugar.
Day 3
Maybe you have to change the glass and take a glass or ceramic bowl or a huge glass or whatever. Add 4 espresso cups of flour and 4 espresso cups of water. Stir well.
Day 4
Yes, you already know the procedure: 8 cups of flour and 8 of water :-) and maybe a teaspoon of sugar.
On Day 5 you should see the bubbles doing their work and the very liquid dough should grow.
If the dough is not enough: simply double it again until you have the quantity you need. You can use whatever measure you prefer. I found espresso cups to be perfect for me.
For the bread:
1 litre of the dough
750 g of flour
1 tablespoon of salt
Stir well (you can knead if you wish, but being the dough fairly wet, no knead is fine).
At the beginning, do not add sunflower seeds or other stuff, since the dough needs some "baking cycles" until it really works well. For the first two or three times you can also add a bit of yeast (fresh or dehydrated).
Use a pot or whatever you have at disposal and get the dough in there.
For the quantity above cooking times are:
15 mins at 250°C and then
90 mins at 180 - 200°C
Here you have to find out how your oven bakes.
Go ahead "feeding" the remains to make other bread. You can also keep the rest of the liquid dough in the fridge for a couple of weeks or in the freezer for a longer period. Then just start feeding again until you have the quantity you need.
Here you can see some pictures: http://sabinewanner.blogspot.com/2016/04/brot-im-topf-aus-sauerteig.html
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