Rye 50 Pcnt Sourdough

500g whole-grain rye flour
500g strong white bread flour
700g water
10g salt
30g oil
40g sugar - e.g. molasses, malt, honey, treacle
50g rye sourdough starter

Over 24 to 48 hours, mix, stretch and fold until it's very elastic.
Shape, rise and cook - two loaves - 30 minutes in a hot oven.

Be prepared to shape and cook early if/when the dough becomes active.