Sourdough Starter

Required

• Filtered Water (room temp.)
• Organic Dark Rye Whole Grain Flour
• Organic Unbleached All-Purpose
• A dark place that stays around 70-80 degrees

Instructions

Day 0: Init

Initial mix. 50g of rye flour, and 50g of water. Set aside with lid loosely on top.

+24 hours: Bubbles

Remove all but 70g of starter and add 50g of each flour and 110g of water - stir

+24 hours: Bubbles

Remove all but 70g of starter and add 50g of each flour and 110g of water - stir

+24 hours: Bubbles

Remove all but 70g of starter and add 50g of each flour and 110g of water - stir

+24 hours: More bubbles

Remove all but 50g of starter and add 50g of each flour and 110g of water - stir

+24 hours: Bubbles and pretty stinky

Remove all but 40g of starter and add 50g of each flour and 110g of water - stir

+24: Most likely ready (maintain using this ratio)

Remove all but 30g of starter and add 50g of each flour and 100g of water - stir

Maintenance

If outside the fridge, feed daily. If in the fridge, feed weekly. Remove hooch as necessary.