We are going to make an aromatic dark rye loaf this time around. We will use two-to-one ratio for the starter to get a more golden color.
Measure 100g flour:
Measure 200g water at room temperature:
Add the tiniest bit of active-dry yeast:
Let the yeast dissolve in the water:
Mix all that together:
Until you get a very wet pancake batter:
Cover the container and let it sit overnight somewhere warm.