Ingredients

• 2 cups freshly ground rye
• 2 cups cold filtered water
• cheesecloth
• 6 cups freshly ground ry flour
• cold filtered water

Directions

1. Mix the 2 cups of flour and water, should be soupy. Cover with cloth.

2. The next day and every day for a total of 7 days, transfer the starter to the other clean bowl and add 1 cup of rye flour plus enough cold water to make a soupy mixture. cover and let stand.

3. After a few days the starter will begin to bubble and develop a wine-like aroma. It should go through a bubbly, frothy state and then subside.

4. After 7 days the starter is ready for breadmaking. Make sure to save starter to keep baking.

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