Sourdough Recipe
Sourdough uses the yeasts found in the wild (before we started selectively breeding and modifying them).
Take a pound of rye flour, and mix it with enough water to make something a bit thicker than cake batter.
Leave in a bowl outside in the middle of the day for a couple of hours, bring back in, and cover with a teatowel or something.
It should start bubbling a little, and become a lot runnier. Leave it to do this for 24 hours, then throw in a couple handfuls of plain flour, to thicken it back to where it was before it started bubbling.
Leave for about three days for the yeasts to multiply. That's your starter.
Now take two pounds of plain flour, and add your starter. Knead and add water until it's bread dough.
Remove a third of the dough, as it's your starter for tomorrow.
Knead salt (if desired) into the bread. Should knead it for at least 5 minutes total. Place in a floured bowl and cover with a tea towel. Leave overnight (at least 12 hours).
Turn onto a baking tray, and score the surface heavily with a sharp knife. Bake.
Can be repeated most days.