tremend

My sourdough, when its up to around 300g I add 170g rye flour and 240g water. Next day I take out 500g of the sour and add 300g white flour and 10g salt. Then knead for 12-15 minutes (hard - that's when I burn calories!) and leave to rise. This can take many hours. I often start it last thing at night and leave (covered)…