In a small jar I put a handful of raisins, a handful of dried sd rye cubes and some lukewarm water. I let it ferment in a lukewarm spot for 3 days. Third day evening, I added water to volume of 650ml. I fed it with a couple tablespoons of rye flour. In the morning I added more flour, to the consistency of pancake batter. It fermented about 5 hours, then started collapsing. At this moment I made the proper dough using all purpose flour and salt. Didn't add anymore water. Bulk ferment was 2 hours, final proof probably around 1 hour. Baked free standing, with steam, on a pizza stone
Similar technique to Russian Monastyrski from rus brot channel 
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I have some rye slices that would be perfect . What a robust interesting mixture. Thank you for posting!!
Based on Russian Monastyrski bread (which is started with ferment of white rye malt with raisins and a bit of vinegar). Very nice technique to make bread without store bought yeast and without a regular starter. I also made similar ferment using rolled oats. They ferment wonderfully and create lovely, mildly sweet flavor
This is like Kvass with raisins for the yeast. Neat idea!
Yes, basically, it's a small jar of kvas. Original Monastyrski is made with a ferment of pale malt and raisins. I love this technique. Produces nice, mild taste
Nice bake! Does much flavor from the old bread come through or does it take on the flavor of the new rye sour?
It has a very mild, balanced flavor, less acidic than my usual rye breads