• 20 g (¾ oz) mother
  • 100 g ( oz) dark rye flour


Put the mother in an electric mixer with the dough hook attached. Add 100 ml ( fl oz) water and mix well. Add the dark rye flour and mix to a smooth paste. Place the dough in a clean metal bowl and wrap tightly with plastic wrap. Leave to ferment at approximately 26°C (79°F) for a minimum of 16 hours and up to 24 hours.