The starter I did here for this recipe http://www.povarenok .ru/recipes/show/715 94/ overfed wheat for rye. Just picked up 50g of wheat sourdough and filled with warm water and 150g rye flour 150g.

After 6 hours, the leaven is well risen, sapodillas and became loose.

When the hour's and the starter was ready, I in the container for the bread machine put the yeast 300g and 400 g of warm water. Stir. I was left with 100 g of rye starter, I put it in the fridge for next time

Put in all remaining ingredients and put on dough mode.

I did it at 12 midnight and 8 a.m. ran to see what awaits me.

And was waiting for me a well risen dough. Climbed it 2 times (on rye sourdough without yeast is good))

I carefully pulled the container from the bread machine, heated the oven to 250 degrees for 15 minutes, the top bread misted with water and sprinkled with sesame seeds, put the form with the future some bread in the oven and adorning the walls of the oven with water. In this mode with steam bake 15 minutes, Bouhanick well risen in the oven. Then I just air out the oven from the steam, lowered the temperature to 170 degrees and bake another 40 minutes.

Ready rye bread can be removed from the oven immediately. Need to let cool with the oven. Only then remove from the oven and allow to Mature for another couple of hours before you slice. This stage was for me the most painful, but my efforts were rewarded, the bread turned out excellent, sour-sweet, fragrant, useful. One mistake I made. When left on proofing the bread, I forgot to cover with film wrap and hat had dried. The water I misted and it's another hour wait, but it did not save the situation, it broke during baking. Sad of course, but Oh well. Be a lesson next time

And here razrezik

Bon appetit. Instead of fruit you can add cumin and coriander, a teaspoon. Then get a real Borodinsky