So here is my already prepared (i.e. nourished) starter. I usually ferment for a long time not playing and feed her only 1 time in the evening (add 100 - 150 ml water + rye flour to the dough consistency for pancakes) in the morning it is ready for use. If no leaven how to cook it can be viewed here http://www.povarenok.ru/recipes/show/16569/ and on the forum here http://forum.povarenok.ru/viewtopic.php?t=1046&postdays=0&postorder=asc&start=30

Then pour all of our ingredients in a bowl (and yeast too) and knead the dough first with a spatula (or spoon). Once the dough has formed, knead slightly with your hands, and then not for long. It takes just a few minutes. If not enough flour (ie the batter to take hands), then just add it (add the flours). ATTENTION!!!! THE RATIO OF WHEAT AND RYE FLOUR SHOULD BE 1:1.

All the dough is ready, form buhanku to your liking and put in the form (if the form is not silicone to grease with vegetable oil). Cover with a towel and forget about it for 2-3 hours (time here approach test depends on the starter (if the starter is young - time is increased if the starter is Mature (ie have) decreases, the temperature in the kitchen, flour). The rapid rise do not wait, because there is rye flour, and it is not much suitable.

Here is my bouhanick 2.5 hours. It always appear small cracks, but it's the taste of bread does not affect. She got up and you can put it in the oven (220-250 t* for about an hour). Before boarding the bread is to sprinkle water.

Ready bread remove and cool on a wire rack.

Here it is in context.