Sourdough starter/mother:

Day 1:

- 25gr. rye flour (type 1150)
- 25gr./ml water (lukewarm, not hot)

Both into a jar/mixing bowl and mix it until no flour is left visible.
Saran wrap the opening of the jar and let it sit for 24hrs at 68-72F.

Day 2:

- 50gr. rye flour (type 1150)
- 50gr./ml water (again, just lukewarm)

Add the water to your jar first so you can mix it more easily, then add about half of the flour.
Mix that thoroughly and then add the rest of the flour until no flour is visible.
Saran wrap the opening and let it sit for 24hrs at 68-72F.

Day 3:

When you take off the saran wrap, you can probably already smell the typical sourdough smell (a bit sour like yoghurt/buttermilk).
You should also see it bubbling a bit on the sides/top. That's fine, just means it's fermenting correctly.

- 50gr. rye flour (type 1150)
- 50gr./ml water (again, just lukewarm)

Same procedure as before, let it sit for another 24 hrs.
Right after mixing everything together the starter should become a little more sticky.
That is also normal and expected.

Day 4:

Should definitely smell more than the day before (yoghurt/buttermilk), might even smell a bit like alcohol.
That is normal.
If at any point in time this starts to develop a more red color tone,
or start to smell really pungent/sharp, then it's gone bad and you need to start over

- 50gr. rye flour (type 1150)
- 50gr./ml water (again, just lukewarm)

Same procedure as before, let it sit for another 24 hrs.

Using/Preserving the starter:

On day 5, you can use X amount of starter for whatever bread/dough you want to make, the rest you can put in the fridge.
Every 6 days (usually), after putting the starter into the fridge, you'll see it loses volume and needs to be fed more flour/water to survive.
To feed the starter, you add 25gr./ml water first, then mix everything thoroughly (it'll lose more volume), then add another 25gr. of rye flour (type 1150)
and mix that thoroughly until no flour is left visible. Then put saran wrap over the opening and let it sit another 24hrs in the fridge.
The day after that it should have gained its normal volume again and can be used for bread.

Again, if at any point the starter is watery at the top or smells really pungent/sharp, throw it out and begin from scratch.

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Sourdough bread (1 Bread/900-950gr.):

- 350 gr. rye flour (type 1150)
- 150 gr. wheat flour (type 812)
- 10 gr. salt (standard cooking salt)
- 10 gr. yeast (not required, but probably better to use if you don't control the starter temp 100% correctly)
- 15 gr. sourdough starter/mother
- 400 gr./ml water (also lukewarm, not too hot or you'll destroy the yeast/starter)


Put 140 gr. of the rye flour into a bowl and add 125gr./ml water. Then add the sourdough starter/mother and mix everything thoroughly (no flour visible).
Once you're done, put saran wrap over the bowl and let it sit for 18-20 hours in a warm place (84F is optimal).
It'll be doubling in volume over those 18-20 hours, but if you wait too long (another 3 hours or so), it'll collapse and you'll have to start again.

[There'll be a small addendum on how to get more starter should you run low without having to make it from scratch at the end]
Add the remaining ingredients (rye & wheat flour, salt, yeast) into a new bowl. Then take the sourdough (the one you let sit for 18-20 hrs) and put into that bowl as well.
You can take some flour to get the sourdough out more easily.
Add the remaining water (275gr./ml) and mix thorougly in a mixer for 8-10 minutes if you have one.

Flour a working surface and the dough to get it out of the bowl onto the surface more easily.
Knead it into a round shape and set it down seam downwards. Cover with towel/plastic sheet loosely.
Let it sit for 10 minutes.

After letting it sit, flour the dough and knead it into a ball, again, make sure the seam is on one side.
Take a basket like this one (https://i.imgur.com/ruE6Ymv.jpg), and flour it so the dough doesn't stick.
(The basket is really just to add the shape/seam that tears open to the bread. You can use a normal bowl, but you'll need to cut the bread before putting it into the oven.)
Then take your dough and set it into the basket seam down. Cover with towel/plastic sheet and let it sit for 45 minutes.

They'll gain some more volume during that process, but once they're done they're ready to be put in the oven.
Make sure your oven is heated to 550F top heat or 375F bottom heat.
Take the bread out of its basket and put into the oven seam up for 60 minutes at the lowest point.

Done. Put some ajvar on that bitch and enjoy :)



Addendum from before:
If you run out of starter, you can take some of the sourdough after you've let it sit for 18-20 hours and put it into the fridge, and add it to your normal starter.
It's pretty much the same thing, and you don't need to start new. It probably makes sense to have 2 Jars or starter in the fridge, just in case one goes bad.