Rye flour bread is delicious without yeast eggs

Have you decided to bake rye bread at home? A feature of high-quality bread will be the correct fermentation process of the dough. For delicious bread, you need to prepare a high-quality starter. Sourdough is 0.5 kg of dough left over from the previous baking. The leaven is stored in a special container, under a cloth and a lid. Previously, it is sprinkled with flour.
Delicious rye flour bread is prepared according to a proven recipe. I will tell you how my grandmother baked bread in the village oven.
A day before baking bread, we will prepare a starter. Dissolve the raw yeast in warm water, add flour and put the dough in a warm place. You need to add flour to the liquid, and not vice versa. The next day, dissolve the starter in warm water and stir. We will prepare special dishes – kvashnya. Pour warm water into it, add the diluted starter culture and 1/3 of the whole flour. Stir quickly, level the surface and sprinkle with flour. Cover the vessel with a lid and into the heat.
It should take 12-14 hours. Now add salt and the remaining flour to the dough and knead it thoroughly for a long time. The oven should be melted when the dough rises a little. And the finished dough for planting in the oven will double. Divide the rye dough into loaves and bake in the oven for 2-2.5 hours. The bread should cool gradually, on a wooden surface, covered with a clean cloth.
Ready-to-eat bread is stored in a cool place.