The sourdough mixture works best with rye flour type 997, the bread itself works best with type 1150.
For the sourdough mixture, mix 100 g rye flour with 100 ml lukewarm water and leave covered for two nights. I always use a simple plastic mixing bowl with a matching lid.
After the two days add 100 g rye flour and 100 ml lukewarm water and keep warm again overnight.
The next day add 200 g rye flour and 200 ml lukewarm water and keep warm again overnight. The dough should smell and taste sour, bubbles must have formed. It smells more like lactic acid than vinegar and should have become a bit runny.
The next day, pour a large sip of the sourdough mixture into an empty glass with a screw cap and place in the refrigerator. The sourdough mixture lasts for at least 3 weeks.
Process the remaining sourdough mixture - about 700 g - with the rye flour, the wheat flour, the salt, the dry yeast, the lukewarm water or beer and 2-3 boiled potatoes. The dough also tastes great with beer. The potatoes keep the bread fresher longer, but are not a must.
I always bake my bread in a 35 cm loaf pan. This has the advantage that I can fill the dough into the mold immediately after kneading. The more runny the dough, the looser the bread will be. Briefly heat up the oven, add the loaf pan with the dough and let the dough rise until it is twice as high. Get the box shape out again. Preheat the oven to 200 degrees. Bake the bread for 10 minutes, then turn the oven down to 175 degrees and finish baking the bread for 30-40 minutes. Tilt the bread out of the mold and tap it on the bottom of the bread: if it sounds hollow, the bread is baked through. I always put water in the oven.
For later breads that are baked with the leftover sourdough from the refrigerator, add 375 g of rye flour type 997 to the sourdough, which is best, or mix 1150 and 375 ml of lukewarm water and keep warm overnight. The next day, proceed as above with the 700 g sourdough.
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