Here is my starter. I was preparing for 3 days, stood in the Bank near the plate. Is now permanently located in the refrigerator, where intermittent feeding.

With the dough I especially do not stand on ceremony, just gradually introduce all foods, margarine should melt. It is clear that the flour sabahat all is not just, gradually!

Can't say that for a long time and thoroughly kneaded, patience is a little lacking, but I have to say, to leaven the dough more, is made faster, the taste is not talking, still not completed! The consistency I get a little watery, I confess, to the hands of the stick, but only because I don't want to add extra flour. Then there are 2 options on how to proceed with the test. First: leave for 2 hours at room temperature, and then overnight in a refrigerator (i.e. at least 8 hours) in the morning take out, obtinem defined in the form, give a time for an hour in the oven, and the dough I put in the bowl with warm water, well, or any other warm place for 2-3 hours it rises, obtinem in the form, the form it must rise again, at least twice. Put in oven, can't tell the temperature, somewhere, I think around 200*C and bake until Golden brown!

Of this amount of products I get these 2 loaves! Top grease with butter, allow to cool on a wire rack and enjoy!