Establish a feed time: Before you begin this process, establish the time you will feed your starter every day that works well with your schedule (you will feed about every 24 hours).

Day one: Add ½ cup (60 g) rye flour (or whole wheat) and ¼ cup (50g) water to a glass jar. Stir until combined. Cover loosely with a lid and keep in a warm spot (ideally 75-80°F) for 24 hours.

Day 2, 3,4,5: Remove half of your starter from the jar. Add ½ cup (60 g) of all purpose flour and ¼ cup (50 g) water. Mix well and cover. Each day the yeast will continue to grow and more bubbles should appear.

Day six: Place 100 grams of your starter in a new jar. Then add about ⅔ cup (100 g) of all purpose flour and ⅓ cup (75 g) water to feed your starter. Mix well and cover. Place a rubberband or piece of tape on the jar to measure the growth. Today it should double in size.

Day seven: Today your starter should be nice and active. If it isn't, you can give it one more day and add in half rye flour. About four hours before you'd like to begin baking give it one last feed. Once it has doubled in size and is very bubbly you can use this starter to bake with. *Make sure to leave ¼ cup starter in the jar and feed again so you'll always have starter.

Store: Feed your starter and you can leave it on the counter if you plan to use again the next day or you can store it in the refrigerator until you're ready to activate it again.