I usually grow a starter culture for rye flour - this flour is best suited for this case (if we consider only the flour and not malt, raisins, yogurt, etc.). Recipe of the leaven of the exhibit will not - in the Internet a lot of information and forums for this reason. If to speak briefly, then the starter will need flour, warm water and 3 to 7 days. Flour is mixed with water, the mixture is placed in a jar, covered the top with foil or lid (by the way, for this reason there are different opinions - to cover the jar completely or leave a hole for air), and the Bank is put in a warm place. Every day sourdough fed with a mixture of flour and water, and growing (bubbling, rises) in volume.

Let's start with the dough: the beer is slightly heated in a large pot, add the leaven, and the blowing of the entire mixture with a whisk.

Then add the flour (I used wheat), all is well kneaded, cover the pan with a lid and leave overnight,or for 10-12 hours at room temperature or slightly above. The mass becomes quite thick, thicker than normal dough, but still, the dough rises. Optionally, the amount of flour can be slightly reduced.

In the morning, we get the following picture: the dough came up and sapodillas.

Now in the warm water dissolve salt and sugar and pour in the yeast mixture.

Then add flour, and mix everything.

Now, on the working surface pour the oil(I pour, and not just grease) and spread the dough. Also lubricated with oil and well kneaded dough. If you use rye flour, not wheat, as I have, that the dough will be very sticky, despite the fact that the hands and the working surface in the oil. But the extra flour is not necessary - the bread will be hard. In our case the dough is slightly sticky, but thanks to the oil, almost imperceptibly.

Now put the dough into the pan, cover the top with a towel and leave for 1.5 hours.

Then , when the dough came, obtinem it, cover with a towel and leave for 1 hour.

Coming up the dough take out of the pan and again abenaim.

Then shape the bread and put the dough in shape. I have no special forms for baking bread, so I use a small muffin pan. Of the test comes in two loaves of bread. The form with the dough cover with a towel and leave for 1 hour.

After the dough came, bake the bread in a heated to 200 degrees oven for around 40 minutes. If top of bread starts to blush too early , cover the form of the bread with foil (shiny side down) or baking paper. The willingness of bread can be checked using a match.

Now let cool slightly (if enough patience - we didn't have enough).

Break off pieces and upitem - with milk, tea or soup. Bon appetit!