To begin to make raisin sourdough for rye flour. You can take your favorite sourdough. It doesn't matter. Day 1: mash a handful of raisins with a potato masher, pour in a jar and pour 0.5 cups of water.

Add 0.5 cups rye flour and 1 tsp sugar.

Mix well.

Cover with a damp cloth ( not dripping). I have a handkerchief, folded in 4 layers. Place in a warm, draft-free place! Stir from time to time and monitor the humidity of the cloth.

Day 2: strain, add 4 tbsp rye flour and lukewarm water to the sourdough was like a thick cream. Cover with a wet cloth and in a warm place. Occasionally stir and monitor the humidity. Day 3: add 2 tbsp of rye and warm whey= like thick cream. Occasionally stir and monitor the humidity. In a warm place. Day 4: add 2 tbsp of wheat flour and warm whey to make a thick as sour cream. In a warm place under a wet cloth, occasionally interfere.

Day 5: add 2 tbsp of wheat flour and warm serum= thick cream. Cover with a wet cloth. Now I warm up the oven to 180 degrees, turn it off and put inside a jar of yeast. Let's warming up and growing. Don't miss the point, the yeast can escape... I know.:) here is my sakasaka, bubbles... and you can Now bake bread.

For the bread take a total of 9 tbsp the leaven, and the rest need to add 4 tbsp of flour you need ( depending on which bread you will bake) and warm whey= like sour cream. If you do not plan to use the starter, then put the lid with holes to breathe and place in the refrigerator. For two or three days before use, remove and start to feed the yeast. If wheat flour for three days, if rye two days. If the yeast grows poorly, I heated the oven to 180-200 degrees, turn it off and put inside a jar of sourdough, covered with a very damp cloth. And let it stands to cool down the oven. Another caveat: if you feed the starter with rye flour, the serum can be replaced with water, because rye flour by itself is very strong. If wheat flour - all better to do with serum, as wheat flour itself is weak and must be strengthened by the serum. Water certainly will work, but the yeast will grow three times longer. These are my personal observations... Well, why not take a step without pictures?! If I just wanted to share, to make it clearer, and without pictures any way...

Now about the test. I am very comfortable making dough in the bread maker. In a bucket pour 1 CP (250 ml) Cup of wheat flour.

Spread on top 9 tbsp sourdough at its peak

Top 2 ( 250 ml) cups whole wheat flour. Salt, sugar, baking powder, pour 250 ml of warm whey ( or water) and vegetable oil. Whey bread is more loose, with water more dense. Then I enable French bread. I have lasts 4 hours. I'm waiting for 1 hour and 27 minutes ( when HP starts to knead and beeping) on and off.

Here is the dough. For those who have no bread machine. First warmed the flour to warm, the liquid also needs to be warm. All mix well, and knead for a little longer, to enrich the dough with oxygen. Spoon the batter into the warm pan and cover with a towel. Put in a warm place. When the dough has doubled again, knead well.

The bread I bake in such forms. But it's not necessary. You can just form a loaf. The forms I make with parchment paper and grease with vegetable oil. The dough is sticky, so hand, I also grease with vegetable oil.

Cover with a towel and proofing for 1-2 hours in a warm place until the increase in test. By the way, the dough can escape... this time I slightly missed and the batter ran over the top. Nothing to worry about. Cut the excess dough with a sharp knife and make a cake that will bake. The top of the dough grease with water and sprinkle with flax seeds and sesame seeds.

Preheat the oven to 200 degrees, put it in a glass of water ( I have a small oven) or tray with water. And put our future bread. Bake for 50 minutes at 200 degrees. If you have time brown the top, then after 20 minutes of baking, you can cover the tops with a wet parchment.

Ready bread remove from the molds and lay on its side on a clean towel and cover with a towel. Allow to cool completely.

This is how I bake bread every day... a Real, live and very helpful. And most importantly it's filling and doesn't cause heartburn. Stored for a long time and moldy as the yeast.

Soft...

Here's a breakdown...

But a slice of soft... Crease and extends...

And this baked sourdough bread, which I completely moved to wheat flour. White, less porous, but the same delicious. However verhushechku already finished... :)

Too soft, but firmer. Bon appétit!