I started mine a few weeks ago with the following procedu

100 g fine but whole ryeflour
100 ml water
mix and let rest for two days at approx. 25°C

100 g fine but whole ryeflour
100 ml water
add and let rest for one day/25°C

200 g fine but whole ryeflour
200 ml water
add and let rest for another day/25°C

Now the dough should taste and smell pretty sour so that you don`t find
it`s really tasty anymore.

Most probably there are bubbles which come from the wild yeast.


Now you have 750g sourdough which is ready for use.

Take away 70g and keep it as starter. Use the rest.

To make the next sourdough:
Mix the starter with
350 ml water
and add
350 g fine but whole ryeflour

let rest for one day 25°C.

I make very tasty bread with it and it is no wqaste of throwing anything
away.

By the way - you can take any flour but the process is most tasty for rye.

(a recipy from Germany - the sourdough-country :-D )

Joschi