* 125g Wholemeal Rye flour
* 250g water


===Method===
* Mix 25g Flour with 50g water in your chosen container and leave at room temperature for 24 hours
* Add a further 25g Flour and 50g water and leave for 24 hours
* Repeat step 2
* By now, it should be fairly active, so add 50g Flour and 100g water and leave for 12 hours
* If by this time it looks very active, place it in the Fridge until ready for use, but if it is not particularly active leave at room temperature for longer
* '''[http://www.unpedazodepan.es/2012/09/la-masa-madre-paso-paso-ii-creando-una.html Un Pedazo de Pan]'''

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