Going from memory..just like a grandpa.

3 cups unbleached white flour
1/2 cup rye flour
3/4 cup sourdough starter
2 tsp salt (never use iodized salt!)
approx. 1/2 cup warm water

Mix ingredients together until a semi-sticky dough forms
Knead dough on a lightly floured surface (butcher block if you have it) for 3-5 minutes.
Additional kneading is not needed, I don't care what the experts say.

Form a ball, and after cleaning and lightly oiling the mixing bowl, place the dough in the bowl.
Cover bowl w/ plastic wrap and allow to rise 10 hours

After 1st rise, punch down the dough, removing gas bubbles.
Knead lightly for a few seconds, and form a loaf shape.
I use a lightly greased 9 inch steel loaf pan

Allow loaf to rise, covered, for 3 hours.

Use a very sharp knife (Japanese or Western) to score the centerline of the top of the loaf about 1/2" deep.
Bake at 400 Farenheit for 30 minutes. A shallow pan of water in the bottom of the oven will give you
a nice steamy oven which helps crust development.

The internal temp of the bread should be 190 degrees F.

Turn out the loaf, and allow to cool 10 minutes before slicing.

Still warm, with some butter....omg.....Your taste buds will do the happy dance.

Sourdough starters are a whole subject unto themselves.... be a man and make your own. :-)