- All-purpose flour
- Rye flour
- Glass jar
Day 1: 100 grams rye flour*, 150 grams water
Mix well, cover and rest for 24 hours
Day 2: 70 grams starter, 50 grams rye flour, 50 grams all-purpose flour, 115 grams water
Mix, cover, rest.
Day 3: 70 grams starter, 25 grams rye flour, 75 grams all-purpose flour, 115 grams water
Mix, cover, rest. Bubbles and rising should start to occur*.
Day 4: 70 grams starter, 25 grams rye flour, 75 grams all-purpose flour, 100 grams water
Mix, cover, rest.
Day 5: 70 grams starter, 25 grams rye flour, 75 grams all-purpose flour, 100 grams water
Mix, cover, rest.
Day 6: 50 grams starter, 25 grams rye flour, 75 all-purpose flour, 100 grams water
Mix, cover, rest.
Day 7: 25 grams starter, 25 grams rye flour, 75 grams all-purpose flour, 100 grams water
Mix, cover, rest.
Day 7 will be the feeding schedule forever and ever. At this stage and once starter reaches its peak, I put it in the fridge unless I intend to do a lot of baking.
*Notes:
Day 1 can be done with 50 grams of rye and 50 grams of all-purpose flour. I have tried both ways and either way with result in an active starter. I personally use 50/50 to begin as the smell of the rye flour is unappealing.
Starter needs warmth in order to rise. It took me several months and several starters to find the right environment. My starter lives in the oven with the light on as the PNW Spring is just too cold activate it. It is unknown how my starter will behave on the counter over the summer.
I start saving the discard from Day 3 (setting it aside on Day 4). For me, Day 1 and 2 discard is too sour from the rye flour and I don't personally like it for recipes like crackers or tortillas where it comes through in the recipe more.