Common rye bread

We cook the starter. Pour warm water, diluted starter into the sauerkraut, pour 1/3 of the flour, mix thoroughly, level the surface, sprinkle with flour, cover tightly with a lid, put in a warm place. After 12-14 hours, add salt and all the rest of the flour to the dough. After that, thoroughly wash and put again in a warm place. As soon as the dough rises, you can put it in the oven. Ordinary rye bread in some villages is baked with the addition of potatoes (for 4 kg of flour -
1. 5 liters of water, 1 kg of potatoes, 40 g of salt). At the same time potatoes are boiled in a uniform, peeled off the skin, pushed (can be passed through a meat grinder) and laid univariate with a third flour.