Dear cooks, I am now six months bake bread author a-lesa, a huge thank you for making such a wonderful product, because the bread, baked on sourdough has a unique flavor and aroma, and most pleased that thee grown wild yeast helps bake your homemade bread. Separately specify that I was looking for a recipe according to your taste and faced with the fact that the bread is slightly sour, tried different recipes, but the problem remained until I tried this recipe from the book by Israeli author Dani Lerner, added my starter from rye flour, which involves the use of three types of flour in the recipe, and it turned out, in my opinion, the most delicious, like a childhood memory, bread. And even without sugar, which is important for diabetics. Try.