for 1 piece

Day 1

50 g	wholemeal rye flour
¾ dl	water

Days 2-9

40 g	wholemeal rye flour
40 g	white flour
1 dl	water

Days 10-12

50 g	white flour
½ dl	water

How it's done

Day 1

Mix the flour and water in a jar, place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs.

Days 2-9

Add 60 g of the starter culture to the other clean jar every day. Dispose of the rest. Add the rye and white flour with the water, mix well. Place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Thoroughly clean the used jar, set aside ready for the next day.

Days 10-12

Every day, mix 25 g of the starter culture with the flour and water, place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Dispose of the rest.

Day 13

On the 13th day, small regular bubbles will begin to appear on the sourdough. At this stage it can be used for baking bread (see wheat & sourdough bread recipe).

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