BREAD BAKING: take out the starter ( the starter recipe I will write below) from the refrigerator ( I do this in the morning), put in a warm place and wait when it is operational. Then add 2 teaspoons of rye flour, 4 teaspoons of wheat flour, a couple tablespoons of water, mix and leave for fermentation ( I had about four hours)

Then take 6 tablespoons ready approached sourdough, add two cups (200 ml) of warm whey, 1 teaspoon salt, 1 tablespoon of sugar ( salt and sugar I stirred in the serum), 100 g rye flour and 70 grams of wheat flour (the dough should get as thick sour cream). Mix well, cover with a towel and put in warm place to rise.

Our dough has doubled in size. ( for me it took four and a half hours, but sometimes in different ways).

Add in approaching the dough 200 g rye flour and 75 g of wheat flour. Maybe I should add more or subtract the amount of flour. The dough should be sticky, elastic, but not filled with flour. Grease hands and a bowl of vegetable oil and knead 7 minutes. I next put a bowl of warm water and as soon as the dough begins to stick, dip your hands into this water and continue to knead.

Then the dough is rounded and placed into greased pan. I got two large tins for bread. Leave the dough to rise ( I waited four and a half hours).

When the dough came, put it into a preheated oven to 220 degrees for 15-20 minutes, then diminish the temperature to 200 degrees. I have a total of bread, baked 55 minutes, guided by your oven.

PREPARATION STARTER: half a Cup of hop cones in boiling water ( 1 Cup) and simmer 15 minutes.

Allow to cool to room temperature.

Add one teaspoon of sugar and rye flour until thick sour cream. Leave to ferment at room temperature ( about two - three days). Ready leaven is to be stored in the refrigerator on the bottom shelf, on the door, periodically feeding.

Tried to make homemade sourdough with different recipes, but always something did not suit. With a hop leaven became friends the first time and not going to change. What I like about it : first, to prepare quickly for two or three days, I was ready for the second day, and quite strong (if happens that the bad leaven, for some reason, then make a new one very quickly). Secondly, can stand a week without the addition of flour ( one day, ten days stood), waiting in the wings, so then reacts to feeding.