Ancient Sourdough with Rye and Emmer

### Ingredients
**For the Starter:**
- 50g whole rye flour
- 50g water

**For the Dough:**
- 100g active sourdough starter
- 200g whole Rye flour
- 300g Emmer flour
- 350g water
- 10g salt

### Instructions

#### Making the Starter
1. **Day 1:** Mix 50g of whole rye flour with 50g of water in a jar. Cover loosely and let sit at room temperature for 24 hours.
2. **Day 2-5:** Discard half of the mixture and feed with another 50g of rye flour and 50g of water each day. By day 5, the starter should be bubbly and have a pleasant sour smell, indicating it's ready to use.

#### Making the Dough
1. **Mix the Dough:** In a large bowl, combine 100g of your active starter with 350g of water. Mix until the starter is fully dissolved. Add 200g of whole Rye flour and 300g of Emmer flour. Mix until there are no dry spots. Let the dough rest (autolyse) for 30 minutes.
2. **Add Salt:** Sprinkle 10g of salt over the dough and mix well to incorporate.
3. **Bulk Fermentation:** Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours, performing a series of stretch and folds every 30 minutes for the first 2 hours.
4. **Shape the Dough:** After bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf, depending on your preference. Place the shaped dough into a floured proofing basket or bowl, seam side up.
5. **Second Rise:** Cover and let the dough proof for 2-3 hours at room temperature or overnight in the refrigerator.
6. **Preheat the Oven:** If you proofed the dough in the refrigerator, let it come to room temperature while you preheat your oven to 475°F (245°C). Place a Dutch oven or a baking stone inside to heat up.
7. **Bake the Bread:** Carefully transfer the dough to a piece of parchment paper and score the top with a sharp knife or razor blade. Place the dough (with parchment) into the preheated Dutch oven or directly onto the baking stone. Cover with the lid (if using a Dutch oven) and bake for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until the crust is deeply browned.
8. **Cool:** Let the bread cool completely on a wire rack before slicing.

Enjoy your homemade ancient sourdough bread!