Sourdough Starter

Mix the rye flour with 150 ml of water and some buttermilk into a thick batter.

Cover the container (not airtight) and leave it in a consistently warm place for 3 days.

On days 1 to 3 stir the starter once or twice daily.

On day 4 add 250 ml lukewarm water and 150 g rye flour and mix thoroughly.

Cover the refreshed starter again and leave it warm overnight.

The next day the starter is ready to use for baking.