Still thinking: Unfortunately my recipes tend to not be so precise, i go more by feeling, but I try to write it up as good as I can.
For the starter: Mix several of spoons of rye flour with water (ca. 100-150 ml). Add twice a day one spoon of rye flour and a little bit of water and stir. After about 3 days it should start getting sour. It is important, that it is rye flour, not wheat. Each time after making bread one keeps a little bit of the starter and "feeds" it up again. The older a starter is, the more stable it is and less likely to go bad. The consistency should be between fluid and semi-fluid.
Over the week I feed my starter up (with rye flour and water) until I have about 1 liter. I pour most of it in a bowl and just keep a little bit for the next week.
To this I add about one spoon of salt, and then whatever spices I am in a mood for: rosemary, coriand, caraway, or different nuts and seeds. Mix it well and then add flour. Unlike for the starter I now use wheat, probably about 750 gr. Knead it until the dough is nice and smooth. The kneading brings out the gluten and makes it smooth, so for wheat, the more you knead the better (if you use spelt for example you shouldn't knead it too much).
Cover the bowl with a kitchen towel and let it stand for 5 hours or longer. I usually prepare the dough at night and bake the next morning.
Knead it again, and put it in a mould or on a baking sheet (butter the form before, so the bread will come out).
Let it stand again for one hour.
Bake for 10-15 minutes at 430 °F / 220 °C
Bake for 40-45 minutes at 370 °F / 185 °C
This will depend on your oven though. If you want a nice crust, spray water in the oven once in a while for the first 10-15 minutes.
Enjoy :-)