Starter - 

1/2 C Whole Wheat Flour
1/4 C Filtered Water

Day 1:  Mix.  Wait for bubbles, or Grayish liquid

Day 2-6:  Discard 50%  Feed with:  1/2C AP, 1/4C Water.  Let rise until Doubled.

Then store in refrigerator.  Feed every 1-2 weeks.  Let sit 2 hours at room temp before feeding. 

BREAD:

300 ml warm filtered water
2 T Starter
380 g Bread Flour
20g Rye or Whole Wheat

Mix into a shaggy dough.  Let sit 30 minutes.
Add 8g sea-salt, 2 t water.

Squish all together.  Then pinch all the sides together to make a ball.  Flip so seem is down.  Let sit 6-8 hours.

turn onto floured surface,  pinch sides together again, make into a tight ball.  Put into floured beneton (seam up).
sit for 2 hours, or frig for next day.

Heat cast iron pot to 450, 1 hour.

Turn out dough onto parchment.  Put in pot with a good squirt of water.  Bake 30 mins covered, 12-15 mins uncovered.

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