Dark Rye Bread Borodinskii

2 cups starter from first proof
1/3 cup warm water
1 1/3 tbsp shortening
1/4 cup dark malt syrup
1 tbsp corn syrup
3/4 tsp salt
2 1/2 tbsp sugar 
3/4 tsp ground coriander
4 1/2 - 5 cups dark rye flour  (1)

Mix all ingredients and knead for 30 minutes (2).  Shape dough into a 
ball and let rise about 2 hours.  Bush loaf with water and sprinkle with
more ground coriander.  Place a pan of water into pre-heated (don't you
hate it when they tell you to pre-heat oven halfway through the
procedure?) 425 degree oven.  Bake for 5 min and remove pan.  Continue
baking for 1 1/4 hours (3) at 375.

Mix 1/2 tsp potato starch with 2 tbsp water and brush on warm loaf.

A Few Confessions:

(1) I didn't have dark rye flour.  Medium rye seemed to work but...
(2) I confess, I didn't knead this long.  You may need to adjust the
    amount of flour used if you knead longer or use the darker rye.
(3) I think this is too long.  I took my bread out earlier.
 ----------------------------------------------------

Well, I'm very happy with my culture.  I didn't notice any sort
of nasty slimy smell that David mentions about his russian culture.
Mind just had a very honest, sour, alcholic smell. Mmmmmmm.  I let my
first proof go for 8 hours and I think it could go longer without 
making the bread inedible.

Julie