# Production Rye Sourdough

Recipe yields 500 grams 

### Ingredients
 * 50 grams Rye sourdough starter
 * 150 grams wholemeal (dark) rye flour
 * 300 grams water, at 40C

### Directions

Mix everything together into a very sloppy dough at about 30C.  Cover and leave in a warm place for 12-24 hours.

### Meta
author: Andrew Whitley, "Bread Matters"

tags: Bread