In a very large, 4 qt bowl (you'll have 3 qt of starter in the end), mix 2c rye flour with 2c filtered water. Then cover the bowl with a thin towel and a rubber band to secure. Leave it at room temperature.
The next day, and every day thereafter, for a total of seven days, whisk in 1c rye and 2/3c-1c water (enough to keep it runny). The starter is then ready for use and whatever you do not use right away can be stored in the refrigerator.
For the bread pictured (1 loaf), use:
1c starter
3 1/2c unbleached flour
3/4 c water
2 t salt
1. Mix the ingredients together to form a wet shaggy dough. Cover with plastic wrap and leave for 12hr.
2. Scoop and fold the dough in over itself a couple of times and let rise 4hr more.
3. Flour hands and gently shape dough into loaf and place on a baking sheet that is dusted with cornmeal. Cover and let rise 2hr more.
4. Preheat oven to 450F and set kettle on stove for boiling water. Place cast iron pan on bottom rack and set rack for bread in the middle of oven.
5. When oven is hot, place bread in, pour hot water in cast iron pan (without giving yourself a steam burn) and shut the door. Turn oven down to 325F and bake for about 1 hr.
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