Day 1, morning
50g (1 / 2 dl ) lukewarm water
15g (1 / 4 dl ) organic rye flour

Stir together water and flour in a roomy glass jar. Put the lid (but do not screw it in order to seal) and place the jar in a warm place. In summer it can be advanced, but in winter you may want to find some nook which is a bit warmer, like 20-25 degrees. I usually use the cabinet above the refrigerator, where it tends to be moderately hot.

Let the mixture stand for three days. Gently shake the bottle morning and night.

Day 4 morning
50g (1 / 2 dl ) lukewarm water
45 g (3 / 4 dl ) organic rye flour

Mix in water and the new flour. The mixture will now be a bit thicker.

Day 4, evening
50g (1 / 2 dl ) lukewarm water
30g (1 / 2 dl ) rye flour organic

Now jäsprocessen should be underway and leavening should have grown a lot. The scent is (but) not only enjoyable, and leavening needs continue to evolve to make it strong. Pour out all but about 50 grams (1 / 2 dl ), fill it with more flour and water (same as Day 4) and stir. If the leaven has not taken off, leave it for another 10-12 hours before continuing.

Day 5 morning
Repeat step from day 4, then pour out all but about 50 grams, fill it with more flour and water and stir (everything is stirring is important that you move carefully and not scare the poor bugs).

Day 5, evening
If leavening after 10-12 hours has risen properly, almost double the size, and texture similar to chocolate mousse is your basic sourdough clear.

The recipe in swedish after the break.
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