Link to download the Sourdough Book. 

https://downloads.the-bread-code.io/the-sourdough-framework/TheBreadCode-The-Sourdough-Framework.pdf

He also has a youtube channel

​https://www.youtube.com/@the_bread_code

I only use organic flour – pesticides kill natural yeast. I use white flour, whole wheat, or rye. 
To feed my starter, i feed it with ratio 1:1:1 (starter:water:flour)
I usually do 50 grams of each for feeding. 
You can use different proportions to make your starter more active. For example,
1:5:5 or 1:3:3, starter:water:flour. For example, 10 g starter, 50 g water, 50 g flour. When starter has more food, it becomes more active.
Another great way to speed up starter is to use whole wheat or rye flour for feeding. It has a lot of natural yeast, that will boost your starter. Helps in the winter time.

To make rye sourdough starter for my bread, I use about 50-60 grams of regular starter, and feed it with rye flour with ration 1:1:1. That will give me enough rye starter for the recipe below

Russian rye bread with a sourdough starter

Ingredients
For the leaven (опара):

  • 100 g rye sourdough starter (active and bubbly)
  • 150 g rye flour
  • 150 ml warm water

For the dough:

  • 300 g rye flour
  • 100 g wheat flour (optional, for better texture)
  • 250 ml warm water (about 110 F)
  • 10 g salt
  • 1 tbsp honey or molasses (optional, for a deeper flavor)
  • 1 tbsp vegetable oil (optional, for a softer crust)
  • Caraway seeds, coriander, or sunflower seeds (optional)

Instructions
Step 1: Prepare the Leaven (Опара)
1. In a bowl, mix 100 g of sourdough starter, 150 g of rye flour, and 150 ml of warm water.
2. Cover and leave in a warm place (22-26°C) for 8-12 hours (overnight). It should become bubbly and slightly sour-smelling.
Step 2: Make the Dough
3. Add 250 ml of warm water, honey/molasses, and salt to the leaven. Mix well.
4. Gradually add 300 g rye flour (and wheat flour if using), mixing thoroughly. The dough will be sticky, which is normal for rye bread.
5. If desired, mix in caraway seeds or other seasonings.
Step 3: Bulk Fermentation
6. Cover the bowl and let the dough ferment for 3-5 hours at room temperature. It should rise slightly (rye dough doesn’t expand as much as wheat dough). For me, it has been rising within 2-3 hours in the summer time
Step 4: Shaping & Proofing
7. Transfer the dough to a well-oiled or floured loaf pan (or shape it into a free-form round loaf).
8. Cover and proof for 1.5-3 hours until it rises about 30-50%. The time varies depending on the room temperature. It seems to be rising faster for me. If over proofed, bread will fall in
Step 5: Baking
9. Preheat the oven to 220°C (430°F). Place a tray of water at the bottom of the oven for steam.
10. Bake for 40-50 minutes. If the top browns too quickly, cover with foil. It takes about 55 minutes in my oven
11. Let the bread cool completely before slicing—it will be sticky inside when hot. For best results, wait 24 hours before cutting
Storage & Serving
Let the bread rest for 12-24 hours for the best flavor and texture. Store in a paper bag or wrapped in a cloth to keep it from drying out. Enjoy your homemade rye bread! 

Chocolate Ice cream 

Ingredients

  • 2 cups whipping cream
  • 1 can (14 oz) of sweet condensed milk
  • 60 g of cocoa powder

​Instructions

  1. Whip the whipping cream until you get peaks. Freeze bowl for 10-15 minutes, use cold whipping cream. 
  2. Mix in condensed milk with the mixer, do not over beat.
  3. Sift the cocoa powder into the bowl, fold it in.
  4. Transfer to the ice cream container
  5. Freeze for at least 6 hours
  6. Let defrost slightly (up to 10 minutes) before serving for easy scooping
  7. Enjoy!

Easy Sourdough Bagel Recipe

Ingredients:

  • 500g bread flour (strong flour for chewy texture)
  • 250g water (50% hydration)
  • 100g active sourdough starter (20% of flour weight)
  • 10g salt (2% of flour weight)
  • 15g honey or sugar (for a classic bagel taste)
  • Optional toppings: Sesame seeds, poppy seeds, everything seasoning

Instructions:
1. Mix the Dough

  1. In a bowl, mix flour, water, and sourdough starter until shaggy.
  2. Let rest for 30 minutes (autolyse).
  3. Add salt and honey/sugar, knead until smooth (about 5-7 min).

2. Bulk Fermentation

  1. Cover the dough and let it rise at room temperature (21-25°C / 70-77°F) for 4-6 hours.
  2. The dough should increase by 50% (not necessarily double).
  3. If needed, refrigerate overnight for better flavor.

3. Shape the Bagels

  1. Divide dough into 8 equal pieces (~100g each).
  2. Roll into tight balls, then poke a hole in the center and stretch slightly.
  3. Place on parchment paper, cover, and let proof for 2-4 hours at room temp.

4. Boiling the Bagels

  1. Bring a large pot of water to a boil, add 1 tbsp honey or malt syrup.
  2. Drop bagels in (2-3 at a time), boil 30 seconds per side.
  3. Remove, drain, and place on a baking sheet.

5. Baking the Bagels

  1. Preheat oven to 230°C (450°F).
  2. Sprinkle with toppings (if using).
  3. Bake for 20-25 minutes, rotating once for even browning.

Pro Tips:
​✅ For chewier bagels: Use high-protein flour and knead well.
✅ For a shinier crust: Brush with egg wash before baking.
✅ Want more tang? Ferment longer in the fridge (up to 48 hours).

Простой базовый рецепт хачапури по-имеретински (с сырной начинкой) на закваске

​Тесто (на закваске):

  • Закваска (активная, 100% гидратации): 100 г
  • Мука пшеничная (в/с или хлебная): 300 г
  • Вода: 120–130 г
  • Соль: 6 г
  • Сахар: 5 г
  • Оливковое масло (или сливочное): 1 ст. л. (по желанию)

Замес и ферментация:

  1. Смешай все ингредиенты до однородности.
  2. Накрой и оставь на 30 минут (автолиз).
  3. Сделай 1–2 растяжки и складывания.
  4. Ферментируй при комнатной температуре 4–6 часов или пока тесто хорошо не поднимется.
  5. Убери в холодильник на ночь (по желанию, для развития вкуса).

Начинка:

  • Сулугуни или смесь сулугуни + брынза: 250–300 г
    (можно заменить на моцареллу + фета)
  • Яйцо (по желанию, для сочности): 1 шт

Смешай сыр и яйцо, натерев или нарезав мелко.

Формовка и выпечка:

  1. Раздели тесто на 2 части.
  2. Раскатай круг, выложи начинку в центр.
  3. Заверни края и сплюсни — получится лепешка.
  4. Выпекай на камне или противне при 230–250°C, 12–15 минут, до золотистой корочки.

Совет: Вариант по-аджарски (лодочка с яйцом) тоже можно сделать — просто измени форму перед выпечкой.

Basic sourdough tart crust recipe for both sweet and savory tarts

​Basic Sourdough Tart Crust
Ingredients:

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (113 g) cold butter, cubed
  • 1/2 tsp salt (skip or reduce for sweet tarts)
  • 1/2 cup (120 g) sourdough discard (unfed)
  • 1–2 tsp sugar (optional, for sweet version)

Instructions:

  1. Cut butter into flour + salt using a pastry cutter or fingers until crumbly.
  2. Add sourdough discard and mix until dough comes together.
  3. Wrap and chill for 30 minutes.
  4. Roll out and press into tart pan.
  5. Dock the crust (poke with fork), and optionally blind bake at 375°F (190°C) for 10–15 min if filling is wet.
    ​

Tart Crust Thickness:

  • Aim for about 1/8 inch (3 mm) thick. This gives a crisp texture without being too thick or doughy.
  • If using a non-stick or metal tart pan, no need to butter—the butter in the dough is enough.
  • For glass or ceramic pans, lightly buttering helps prevent sticking.
  • For insurance, you can also use a light dusting of flour or parchment on the bottom if you’re worried about sticking.

Blind baking is when you pre-bake the tart crust without the filling to keep it from getting soggy.
How to Blind Bake:

  1. Roll out and press the dough into the tart pan.
  2. Dock the dough (poke with a fork to prevent bubbles).
  3. Line with parchment paper or foil.
  4. Fill with weights (dry beans, rice, or pie weights).
  5. Bake at 375°F (190°C) for:
    • 10–15 min for a partial bake (if filling will be baked later),
    • 20–25 min for a fully baked shell (for no-bake fillings).
  6. Remove weights, then bake 5 more min uncovered if needed to crisp.

You’ll want enough rice or beans to fully cover the bottom of the tart crust and press gently into the edges—usually about:

  • 1 to 1.5 cups of rice or beans for a standard 9-inch (23 cm) tart.

The goal is to keep the crust from puffing up or shrinking. Make sure the parchment or foil touches the dough fully and goes up the sides too.
You can reuse the same beans/rice many times, just label them as “pie weights.”