Phase 1: 100g flour, 10g of honey and 70g of water, mix, cover is not very tight, to breathe and put in a warm place for 2 days.

Phase 2: after 2 days of watching our leaven is bubbling and smells sour. Feeding her, falling asleep 150g flour and 75g water.

Phase 3: after another day again feeding the 150g flour and 75g water. By this time it is very obvious alcohol smell and good bubbles. Phase 4: after another night feed was the last time our starter, leave for 12 hours. After this time it is the most strong and climbed me to the top of the pan. To take pictures of the last phase I forgot.

And here is our sourdough It is similar to thick cream, very sticky, stringy and stretchy. 150 grams of sourdough I took the bread, this http://www.povarenok .ru/recipes/show/715 95/, and the rest put it in a jar in the fridge. Now it can be used in this way: take out of the refrigerator 50 g of starter, feeding (adding 50 g water and flour) and leave it in a warm, until the ferment, and our sourdough is ready to use.