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DAY 1:
Before you start, record your jar’s weight without the lid.
100g stone ground rye flour
150g lukewarm water @85°F to your jar.
Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
DAY 2:
Reserve 70g of your starter (jar weight + 70g = what your jar should weigh when the correct amount of starter has been removed).
75g stoneground rye flour
25g unbleached all-purpose flour
115g lukewarm water @85° F to your jar.
Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
DAY 3:
Repeat “DAY 2” feeding.
DAY 4:
Reserve 70g of your mature starter.
50g stoneground rye flour
50g unbleached all-purpose flour
100g lukewarm water @ 85 degrees F to your jar.
Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
DAY 5:
Repeat “DAY 4” feeding.
DAY 6:
Reserve 50g of your mature starter.
50g stoneground rye flour
50g unbleached all-purpose flour
100g lukewarm water @ 85 degrees F to your jar.
Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
DAY 7:
This your final feeding before your starter is ready to be used. This can also serve as a larger sourdough starter maintenance feeding.
Reserve 25g of your mature starter.
50g stoneground rye flour
50g unbleached all-purpose flour
100g lukewarm water @ 85 degrees F to your jar.
Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 8-10 hours.
DAY 8:
Your starter should have tripled in size in 8-10 hours overnight. It is now ready to use! In between bakes, you will store your starter in the refrigerator. Pulling it out the night before you plan on preparing a recipe to refresh your starter before using it again.