1. Take 10 grapes raisins and cover with water

2. Cover with a cloth and leave for 3 days to infuse at room temperature

3. Filter through cheesecloth water, and pour everything into a large jar ( 1-1.5 liters) and add 150 g of flour, mix well, cover with a cloth and put in a wind-protected warm place

4. After - /+ 48 hours ( depending on room temperature), yeast covered with bubbles, will begin to wander

5.Ready the starter will increase in volume and covered with all the bubbles

6. Sourdough can be stored tightly covered at room temperature and "feed it" every 2 days. 7. The optimum amount for preservation of 150 g of leaven 8. The first 3 - 4 days.. it is recommended to add 100 g water and 100 g flour ( for the case of already prepared starter culture) METHOD of USING the LEAVEN For the bread, baked from 500 g flour, 150 g is used sourdough For this.. in the existing starter ,add 75 g flour and 75 g water - 2 - 3 hours the number of the leaven of doubling (at a temperature of 26 C) - From the starter to get the necessary 150 grams of bread