Sourdough Rye Starter

Step 1

Day 1: Mix 15 grams white flour, 35 grams rye flour, and 50 grams water together. Let it sit in a closed container for 24 hours at room temperature.

Step 2

Day 2,3,4,5: Feed with 25 grams white flour, 25 grams rye flour, and 50 grams water each day and keep it at room temperature.

Step 3

Day 6: Remove 200 grams starter. Add 50 grams white flour, 50 grams rye flour, and 100 grams water. Leave at room temperature.

Step 4

Day 7: The Starter should be nice and bubbly and ready to use. If you do not intend on baking straight away then move your starter to the fridge and feed once a week just like you did on day 2.