Add the remaining 100g rye flour, 290g wheat flour, sugar, salt, and 240ml water to the sponge.
💡 For a truly authentic look, dock the top of the loaf with a fork several times before baking to prevent large cracks. If you tell me what equipment you have , I can help further: Are you using a bread machine or a standard oven ? Do you already have a sourdough starter ready to go? recept hleba stolichnogo gost
Mix 140g rye starter with 140g rye flour and 77ml warm water. Let it ferment for at ~30°C until bubbly. Mix the Dough: Add the remaining 100g rye flour, 290g wheat