Whisk in crumbled yeast to 1q lukewarm water. Add 2 tbs sugar. Stir till dissolved. Gradually whisk in 4 cups of flour until all lumps are gone. Cover with a dish towel and let sit for 24 hours.

After 24 hours, stir well, cover and let stand 24 hours.

In a large bowl mix all rye, 4 cups flour, salt and sugar. Mix in the starter with spoon and gradually add 2 cups warm water.

Knead the crap out of the dough, add water if necessary, for ~ 20 minutes. Place the dough in a bowl and let rise for 1-2 hours until it doubles in size.

Once dough has risen, scrape it onto a floured surface. Kneed for five minutes. Shape into loaves and place on baking sheets. Let rise for an hour,

Preheat oven to 425, bake for 45 minutes for two loaves. Allow to cool.