I am new at baking and i am looking to create my own sourdough
100% dark as night "ruislimppu" ;)
Since i find most rye breads lacking in quality what you can by in my town.
Even tho a good nice rye bread is sort of national icon for Finland.
But somehow its not the same what it used to be when i ate it as a kid 10-20 years a go.
Any good pointers to get me started, i already put 3 starters going in glassjars,
all with different kinds of rye flour. And one even with malt rye flour used for beer brewing.