Feed the starter before using, if you took it out of the fridge. How to feed: 100 grams leaven + 60 grams of warm (30-33C) boiling water - shake well in a jar under the lid, add 50 grams of flour (sift, in order to enrich the air! Enrichment of the leaven of the air helps the bacteria more and more to eat and breed). Stir. The consistency of the leaven of the dough for pancakes. If the liquid - a little flour, if thick drop of water. Cover with film and leave at room temperature (optimally 20-24C) for 3-4 hours, until the yeast will not rise in 2 times.

The dough: In a large plastic or glass container (2 litre) mix: 200 grams (1 Cup) of starter, 200g flour - sift!, 500g of warm water and necessarily boiled, 50g sugar, 1/2H. L. ground ginger. Stop at the ginger more. This is a very good spice, especially in bread. From the point of view of nutrition, gastroenterology and Ayurveda white wheat flour little useful, as it stimulates the growth of mucus in the body, clogging the digestive tract and other, I will not spoil your appetite, health problems. So ginger is a kind of antidote. It helps digestion, the liver, dissolves mucus, treats stomach disorders, toxins. And, as a bonus, extends the shelf-life of bread ))) the Taste of bread, it is absolutely not lose, most likely you won't feel it. In General, everything should blend well (I use immersion blender), cover with foil and leave at cool temperatures (18-20C) for 8-10 hours (overnight).

This is a very liquid dough, so she would wander about in itself, and practically does not rise. On the surface of the dough will be a nice foam cap, well, of course the smell of sour fruit. Not peredergivaete the dough more than 12 hours, and the bread will be very kiliti. Basically, if you don't want to leave the dough overnight, then enough and 4 hours, but at a higher temperature - 23-25C!

The dough, the whole dough, 850g flour V. S. - be sure to sift a few times!, 65g milk powder, 15g salt, 1/2H. L. soda, 100g butter, water to obtain a dough of soft consistency (100-200g). Why add baking soda? Of course, not for loosening ))) the baking Soda neutralizes the acid fermentation of the dough. Not everyone likes sour bread in the style of San Francisco, and soda are perfect with this "problem" to cope. Don't want soda - do not place the master-the barin! Combine all ingredients, cover the dough and leave it to swell gluten in the flour for 30 minutes.

Then make a batch in 20 minutes to a smooth, silky appearance test. Leave the dough alone for 1 hour, then do alminco, molding bread and give them approximately 2 hours proofing (bread will increase in volume in 2-2,5 times).

For the formation of a regular rectangular bread stretch the dough into a rectangle and a collapsible roll.

Roll stacked seam down in a greased form.

Of this amount, the test I'm doing three medium bread: plain, round (in the form for the cake) and saikou (in the form of a cake pan). I don't razdobudesh professional forms for bread, but me and so arranges, besides, I like my bread and I do not aspire to that it was identical to the store in all respects ))) rasslaivetsa Bread in a warm damp place at 30C. I have on a warm floor under a package.

Procurement has increased in volume about 2.5 times in 2 hours.

I put cream, can of oil.

Bake in the preheated oven. The first 5 minutes 230-240S with steam, then reduce to 180-200C and Topcem until tender 30-40 minutes. In my oven there is no steam, so I put bread under the ceiling, splashing water on the hot walls of the oven, and quickly close the door. After 3 minutes, repeat again. Pairs according to the laws of physics goes right up to hlebushkom. If you are not sure that the bread is fully rasstalis, you can use them to make incisions, and then during baking they will not raise the roof. My bread rose in the oven a little more and in General they increased in 3 times. This bread is almost perfect as it is baking - powdered milk and butter.