So let's start!!! It's much easier than I thought. For the first step we need warm water and 5 tablespoons of the starter.

Stir up our yeast in water and add about half the flour from our 1.5 kg. package. So for the dough we will need 700 - 750 gr. flour.

Well mix our dough whisk. Here are my indispensable helper and dough for pancakes and sauce and dough for bread, very convenient good stir all the lumps.

The dough should get a thick dough for pancakes.

Well that's all for today!! Put the dough into heat. I put the bowl to the battery. I usually make bread on Friday. I'm working on another simply will not work. After 7-10 hours, the leaven is ready. My house is warm (23-25 degrees), and if you stand in the dough longer it just percinet.

This is the picture we see in the morning!! Our leaven stood for seven hours and is ready for further use. I got it yesterday at 12 midnight. For me very comfortable before going to sleep put starter late in the evening and in the morning to deliver bread during the proofing and baking.

Now we need to fill up the remaining flour (700-750 gr.) And take 5 tablespoons of starter for next time. I take 5 tablespoons and put the jar in the refrigerator, where it can stand two weeks, I bake every Friday so that is my week although I think if necessary it probably can and freeze. After we took the sourdough for the next bread, you can add salt and malt with the sugar and mix well with a wooden spoon. the dough will be quite thick and hard to interrupt. At this stage you decide what you add to the dough. I liked to use malt and sugar. A bottle of malt a large 1,200 l. and it is enough for 6-7 times and simple sugar always have on hand. But you can use brown sugar or dark syrup, but I wanted to make homemade bread and not expensive and delicious!!

Here's a malt I use. Take a glass of 250 ml. is poured half a glass of malt and fill up to the top of the sugar. You can put a half Cup of extract for making homemade bread and dark sugar. Or glass of dark syrup, or a Cup of brown sugar. Don't be afraid the bread will not be sweet. The sugar balances the acid rye bread.

The prepared dough is put into molds, filling them about half. The paste should be smooth with a spoon dipped into a glass of water. So it looks not smooth the dough and the dough is ready for proofing.

Here's what our bread in three hours, you can start the oven. Usually the rise of the test depends on the temperature of warm bread suitable faster. You need to consider that the rye sour dough does not rise after he put it in the oven, so the dough should be well suited to start baking.

Our bread was baked 55 minutes in a preheated oven at a temperature of 180 gr. Guided by his plate, the bread doesn't burn on top. Every housewife knows your oven, if necessary, put a bowl of water on the bottom of the oven. I tried both, without water better. Temperature of 180 gr.+ convection on the middle shelf for 55 minutes, all perfectly baked. Ready bread remove from the molds to release from the paper and brush with oil. Ready to wrap and buttered bread in a towel ( I use linen towels only for bread).

That's our bread!! This beautiful fragrant and most importantly real sourdough. I put each loaf in a bag and keep a week in the fridge. Of this amount, ingredients obtained three loaves of bread. I made the bread to order and used the a double portion products.

Here he is in the cut. The bread was delicious aromatic, moderately acidic. And so, as you can put in the microwave for 50 seconds and it becomes soft and warm as if just out of the oven. I just love it!!! Very quick and easy! Someone process seem very long, but the sourdough bread is not possible to do quickly. Try, very tasty!!! Bon appétit!!!