Categories: Breads, German 
      Yield: 1 servings 
  
    400 g  Flour, rye                        400 cc Water, 40ÜC 
  
  1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h 
  at 20ÜC. 2. Phase: add same amount and mix well, cover and let rest for 24 
  h. 3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest 
  for 24 h. It should have an appetizing acid smell and will last for 1 bread 
  (other recipi), leaving a rest of 100 g leaven for the faster 
  leaven-increase. Leaven-increase: add 100 g leaven, 350 g rye-flour and 350 
  cc water(40ÜC), mix well and let rest for 12-24 h at 20ÜC. Between two 
  baking-circles you can store the leaven-rest in the fridge up to 8 days. 
  For longer storing (up to four weeks) add rye-flour to the leaven til it 
  gets crumbly. 
   
  Source Unknown