I made today: Hapanleipä (Sour Rye Bread)

After very long time I managed to obtain the root for sour bread.
I had forgotten how good self made bread can be. Sure there is some work, but it is worth it.
This is not a food blog, but what the heck. I just have to share this recipe anyway.

The root:
1  cup of rye bread root.
1 liter of water (room temperature)
1 liter of rye

Mix root, water and flour together. The mixture should not be too dry. It should look something like wet concrete. Add water if necessary.
Cover with a clean cloth for 24 hours.
After a day it starts to bubble slightly. Add a little bit of flour and water if needed. Let it continue bubbling another day.
Add salt to taste.
After two days you can start making dough.