Rye-Wheat Sourdough: 30-60g sourdough starter, 70g rye, 100g wheat, 260g white, 8-15g salt. Mix. Add 345g water. Mix until you have a shaggy dough. Let rise in warm place for 12-18 hours. Shape dough into load. Place Dutch oven in oven while preheating to 500. Bake at 500 for 25 min. Take off lid and bake for 10 min. Turn heat down to 450 and bake for another 15-25 min or until crust is dark brown. Recipe credit: my favorite college professor.