I followed your recipe (here in the UK) and it worked like a charm. I now have a really vigorous starter going for making white/wholemeal bread and regularly use it to make my bread. Because it is such a vigorous one, I've dried some - just in case. The next plan is to make an organic rye starter to make schwarztbrod and Polish sunflower bread (rye and sunflower seeds). Have you any tips for making a rye starter? I'm thinking exactly the same process should work the same.

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