Mix both in a clean bowl with a clean spoon and cover with a lid. Covering is important, otherwise the sourdough will get a dry crust. However, the cover must not be airtight as the yeast is working. So only put the lid on loosely.
Leave the mixture in a place with constant temperatures, preferably around 24° - 26°C. The dough will also rise in cool temperatures. The dough will also rise at cooler temperatures, but will then develop a stronger acid taste. It becomes milder the warmer it is.
Stir once after 12 hours
Day 2: Feed the dough after 24h
Stir the following into the sourdough:50 g rye flour50 g lukewarm waterCover the bowl again and leave it in a warm place.
Day 3:
Repeat the feeding with 50 g each time.
Day 4:
Repeat the feeding with 50 g each time.
Day 5:
Repeat the feeding with 50 g each.
Now the dough should have a nice, light brown colour and a pleasant, sour smell. You can also feed it for one more day and let it stand, then it will be stronger. The dough is already bubbling vigorously and smells strong. This is normal and must be so. Only if the dough turns black or mould forms, something has gone wrong and you have to discard the dough and start again.After five days you have a big lump of dough in the bowl