from: Brot: Bread Notes From A Floury German Kitchen
-175g whole rye flour
-10g mature rye sourdough starter (hydration 100%)
Mix ingredients and let stand covered for 18-24 hours at room temperature.
-120g rye flour
-150g strong white flour (German types 550 or 1050 or American unbleached all-purpose flour)
~1/4 tsp. active dry yeast (recipe calls for 4.5g fresh yeast)
Bulk fermentation: 30 minutes at room temperture (or a little warmer)
Final fermentation: 1 hour
Bake at 230C for 15 minutes with steam, then reduce heat to 200C and bake for a further 40 minutes.
Makes: 1 free standing loaf