Ingredients are listed for the first day. Just need 6 days to grow a beautiful sakusaku. So, the first day. Take a half-liter jar, which is sealed. Mix all of these ingredients, namely: 2 teaspoons with uppers of wheat flour, 2 teaspoons with the top of rye flour, 2 teaspoons raisins, 2 teaspoons of yogurt and 50 grams of water (around 20 degrees). I don't have a thermometer and I used water at room temperature. Mix well. Cover the jar and leave for 24 hours at room temperature.

The second day. No special changes You don't notice. The surface will look smooth, because the flour will settle a bit down and on the surface to be more water than flour. Add 50 grams of water and mix well, then add 2 teaspoons with uppers of rye flour and 2 teaspoons with uppers of wheat flour. Again mix well. Close the jar and leave again for 24 hours.

The third day. Raisins has already begun to swell, and little by little you will see that it is surrounded with a brownish halo. Also already will start to appear on the surface of the bubbles. Began fermentation. Add 100 grams of water and stir well. Next, add 4 teaspoons with uppers of flour and 4 teaspoons with uppers of rye flour. Again mix well. The mixture will foam due to the mixing. The goal is close. Close the jar and leave again for 24 hours to rest.

Fourth day. Should have a small foam due to fermentation. You may also notice a slightly sour smell. Now you need to remove 3/4 of the mixture, as it is a pity, but most of the throw, unless of course there is no one to give. I had no one and I ruthlessly got rid of it. Will only 1/4 of the mixture. Now it necessary to add 100 grams of water and mix well. The mixture is filtered through a sieve to get rid of the raisins. And to the strained mixture add 125 grams of wheat flour. Mix well, cover the jar and leave again for 24 hours.

The fifth day. Now you can see the results of fermentation, the smell will be obviously acidic. When you open the jars you will hear the hiss like you're opening the bubbly drink. Again, get rid of 3/4 of the mixture. In the remaining 1/4 add 100 grams of water and mix well. Add 125 grams of wheat flour and again give everything a good stir. Close the jar and leave it again for 24 hours.

Sixth day. Yay! We did it! When you open a Bank will be seen as bubbling our zakvaska. Now it can be used. Every time you use the starter it needs to be fed, ie, add water and flour (ratio: 80% water 100% flour). Store yeast at room temperature if you bake often or in the refrigerator (12-15 degrees), if you leave or rarely bake. For baking you need to feed a starter somewhere for 2 days before baking. If you frequently bake and store at room temperature, then once in 2-3 days the starter should be "fed". Although, some recipes need to be fed and the day before baking, and before. If You long to bake and when storing in the fridge Your sakasaka exfoliate, then take 1-2 teaspoons of starter (from the part that remained at the bottom of the jar), add 100 grams water and 125 grams of wheat flour and leave at room temperature for 24 hours. The next day, get rid of 3/4 of the mixture and feed 1/4 of a mixture of 100 grams of water and 125 grams of wheat flour and leave again for 24 hours and Your sakasaka again will be fine. Sourdough is great, checked. If someone come in handy this recipe will be very happy.