Instructions: 1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20 C.

2. Phase: add same amount and mix well, cover and let rest for 24 h.

3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest for 24 h. It should have an appetizing acid smell and will last for 1 bread

(other recipi), leaving a rest of 100 g leaven for the faster leaven-increase. Leaven-increase: add 100 g leaven, 350 g rye-flour and 350 cc water(40 C), mix well and let rest for 12-24 h at 20 C. Between two baking-circles you can store the leaven-rest in the fridge up to 8 days.

For longer storing (up to four weeks) add rye-flour to the leaven til it gets crumbly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.