I found facebookgroup Hapanjuurileipurit. There I'v got very much inspiration and a lot of friendly help. I catched a book Leipävallankumos by Eliisa Kuusela (the Bread Revolution in english). It's the "Bible" from sourdoughbaking in finnish.

Charakteristische Eigenschaften

In Finland, raw materials are very clean. This healthy bread, baked in a sourdough, has a strong aromatic and tasty flavor. In addition to white wheat, it tastes high-quality Finnish rye that has grown in nutritious soils and in clean climates. Bread has fresh water, high-quality flour and a little crude sea salt.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

75g Water
50g Wheat
50g Rye

Zutaten für die Auffrischung

70g Starter
70g Wheat
70g Rye

Starteer will be fed whit a ration of 1:1:1 about 10 hour before baking.

70g Starter 70g Wheat 70g Rye

Aufarbeitung

This starter was made from white wheat ap flour and rye flour ahd water. It was refed daily for two days and then twice a day after that when it got active.

75g Water 50g Wheat 50g Rye

Ergebnis

50/50 Bread

For the dough, the baker's percentage is 20% sourdough, 50% white wheat, 50% Finnish rye, 75% water, 2.2% crude sea salt

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