Day 1 In a bowl; mix 1 dl (1/2 cup) all-purpose flour, 1 dl (1/2 cup) rye flour and 2 dl (1 cup) water. Leave the bowl on the kitchen table without a lid. 第1天 混合 1 dl（1/2杯）通用面粉 1 dl（1/2杯）黑麦粉 2 dl（1杯）水。 将碗放在厨房桌子上，不要密封 （可以盖一块透气的纱布之类的防灰尘和虫）
Day 2 Add 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. Stir in the mixture on a regular basis. 第2天 加入 1/2 dl（1/4杯）通用面粉 1/2 dl（1/4杯）黑麦粉 1 dl（1/2杯）水。 搅拌混合
Day 3 Add 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. Stir regularly 第3天 加入 1/2 dl（1/4杯）通用面粉 1/2 dl（1/4杯）黑麦粉 1 dl（1/2杯）水。 搅拌混合
Day 4 Add 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. Stir regularly 第4天 加入 1/2 dl（1/4杯）通用面粉， 1/2 dl（1/4杯）黑麦粉 1 dl（1/2杯）水。 搅拌混合
Day 5 The sourdough should now start to ferments, where small bobbles appears and the dough gets a nice sour smell. Make sure that you stir in the mixture several times a day. Sometimes the dough separates but that is ok - you just mix it together again. 第5天 面团开始发酵，出现小气泡，会有好闻的酸味。确保每天将混合物搅拌几次。如果面团分离，没关系-只要再次搅拌混合即可。
The sourdough is now ready to be used. You can keep it in a glass jar which has been cleaned with boiling water. 完成后可以使用了。可以将其保存在用开水消毒过的玻璃瓶中（建议用瓶高高一点的透明玻璃瓶，方便后期喂养）
Notes Keep the Sourdough Alive If you are not going to use the sourdough for a while, leave it in the fridge and feed it every 14 days. Just remember to take it out 24 hours before you need it and feed it with 1/2 dl (1/4 cup) all-purpose flour, 1/2 dl (1/4 cup) rye flour and 1 dl (1/2 cup) water. Then the dough should be ready again. If you use some of the dough on a regularly basis, just remember to leave some in the jar and then feed it from time to time. This will make sure that you always have some sourdough ready to be used. When you have some sourdough up and running it is not that vulnerable. 注意事项 保持酵母活性 如果暂时不使用，要冰箱保存，确保每14天喂一次。 只需在下一次要做面包的时候，提前24小时取出，并用同样的比例1/2 dl（1/4杯）通用面粉，1/2 dl（1/4杯）黑麦粉和1 dl（1/2杯）水再次喂养然后再使用。如果经常用，要用一部分留一部分出来继续喂养，以确保酵母始终保持活性！