The starter I did a year ago. Starter taken from the refrigerator. So she stepped up, leave for 1 hour at room temperature. Then add 150 ml of water filtered and 150 g of rye flour. Mix and cover with a lid.

Mass leave for the night. In the morning, the leaven is well risen, the whole bubbling. In a jar shift 3-4 tbsp of yeast, and the remaining into the bread. A reference to the preparation of the leaven can send in a private message.

Ferment in a jar with a lid with holes (to breathe), and it should be kept in the refrigerator for up to 7 days. During this time it should be used, ie bread. If during these 7 days the bread was baked, the yeast need to be fed with flour and water. On a jar it is necessary to stick a piece of paper and write on it the date it was placed in the refrigerator.

To the remaining sourdough add water, vegetable oil, salt, sugar, spices as desired (I use ground coriander, or ground cloves, or cumin seeds, etc.). Mix well and gradually add flour. Flour can be either more or less than I have - you need to look at consistency.

The consistency of rye flour is that many do not add any flour - it still remains sticky. So here it is necessary, that is, to "feel" the dough. Next, cover the pot with a dough cover and leave to rise for 3-4 hours. Unlike yeast dough, it rises for much longer. To press down it is not necessary.

When the dough has significantly increased in volume, place it in a loaf pan, which is pre-lubricated with oil. Because the dough is sticky, its surface is leveled with a spoon, moistened with water. Make small cuts on top and allow dough to rise in the form.

Heat the oven on the bottom put a pan of water. The surface of the dough sprinkle with pulverizator and the inside of the oven, too, when it warms up to 100 degrees. Bake the bread on low heat 50-60 minutes. Bread shakes out of shape. Put on a wooden surface with holes. Cut the bread cooled.