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• Day 1: combine 50 g of whole rye flour with 50 ml (ou 50g)  of water. Stir everything together thoroughly, make sure there's no dry flour anywhere. Cover the bowl loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours

• Day 2: 50 g of whole rye flour with 50 ml (ou 50g)  of water, stir everything togheter and let the mixture sit for 24 hours

• Next days : repeat Day 2 procedure  every 24 hours.  After 8-10 days your starter will be actif, and will have the bubbles

• Store the starter in the refrigerator, and feed it regularly with 30 g of  flour and 30 g of boiled water (add when it cools down to room temperature) once a week