About the starter:
To keep you starter going, add 2 tablespoons or more of flour and a bit of warm water, every 2 days, stir well.
To start making bread you will need 1 cup of starter, so add 1/2 cup of rye flour and 1/2 cup of warm water and let sit over night to create enough starter, so you can start making bread the next day.
If you are not using it for a longer time, the sourdough should be fine for two weeks in the fridge.
Baking the bread:
1 cup starter
5 cups flour (any sort)
2 cups water
3 tablespoons oil
seeds and grain of your choice
Put at least 1 cup of sourdough starter in a big bowl, add 3 cups flour (any sort), 2 cups water, seeds of your choice (linseed, pumpkin, sunflower, kibbled rye-soak
first) and 3 tablespoons oil and stir well.
Wrap in a towel and leave over night in a warm place.
Add 2 cups flour
1 teaspoon salt
1 tablespoon sugar mix well and drop into a large oiled bread tin
Cover with a clean tea-towel and leave for another 2 hours minimum, in a warm place.
Bake in 200*c oven for 1 hour. Cool on a wire rack and store wrapped in cloth.