Хлебная закваска. Все секреты.

Right sourdough - a good baking. Observing these simple rules, you will never have problems with "not turned out" sourdough, and baking will only make you happy.
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Starter recipe:
1st day:
100 gr. flour +100 gr. filtered water
Stir, cover loosely, leave for 24 hours
At room temperature.
2nd day:
To this mass (starter) add another 100 grams. flour and 100 gr. water
Stir and leave for a day.
3rd day:
Separate 200g of the starter from the total mass, (throw out the rest), add to it
100 g of flour and 100 g of water, stir and leave for a day.
the fourth, fifth, sixth and seventh day - repeat as the third day. Ready leaven put in the fridge.
Once in 7 - 10 days, the leaven needs to be fed,
At the rate of 200 gr. starter (starter) + 100 gr. water + 100 gr. flour. Or as far as use.