from "Baja California"
purified water
It takes four days to get seed-culture(creating mother-starter).
Barm (so-called mother-starter) should be kept at least one night in the refrigerator.
Firm starter from barm also should see next morning in the refrigerator.
Then we can make main dough, and then one night in the refrigerator
Next day we do dividing, rounding, benching, shaping, proofing,
And then one night in the refrigerator for fermentation.
We bake next morning.
What Moses keeps in his mind as the greatest virtue for baker is “patience”.
Also he puts perfect concentration on his work with accurate time-management.