Instructions: 1. Mix starter and lukewarm water. Add rye flour until it can

support a wooden spoon upright for a some time.

2. Add little flour every 12 hours.

3. I sour it for about 3 days. It foams very much, but the level

of foaming is subsiding at this point.

4. I freece 2/3 of the dough for later use.

5. Add flour until dough is easy to form.I add the salt at this

point too. I use 2 teespoonfuls for 1/3 of dough.

6. Knead.

7. Form the dough into a bread shape.

8. Let rise until the size is about double.

9. Bake until done. I use about 200 C for about 2 hours.

My proofing temperature is quite low so this is reason for a long time.

Besides, I like very sour sourdough myself. Added bonus is that the bread will keep for a long time.

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