Ingredients:

  • 1/2 cup (60g) Whole Wheat or Rye Flour (for initial mix)
  • 1/2 cup (120g) Unchlorinated Water (Warm, approx. 80°F/27°C) (for initial mix)
  • 112g Discarded Starter (for subsequent daily feedings)
  • 60g All-Purpose Flour (Unbleached) (for subsequent daily feedings)
  • 60g Unchlorinated Water (Room Temp) (for subsequent daily feedings)

Instructions:

  1. Day 1: Mix Initial Culture. In a clean jar, thoroughly combine the initial whole-grain flour and warm water until no dry bits remain. Cover the jar loosely and leave in a warm spot (21-24°C) for 24 hours.
  2. Day 2 Feed: Observe for activity. Discard half of the mixture. Feed the remainder with equal parts (by weight) of fresh all-purpose flour and water. Mix well, mark the starting level, and rest for 24 hours.
  3. Days 3: Repeat the feeding process (discarding half, feeding 1:1:1 ratio by weight) every 24 hours.
  4. Days 4-7: Establish Rhythm. Continue 24-hour feedings. If the starter peaks and collapses quickly (within 6-8 hours), switch to feeding every 12 hours to maintain strength.
  5. Maturity Test: Continue consistent feeding until the starter reliably doubles (or triples) in volume within 4-8 hours after being fed. Test its readiness by dropping a small spoonful into a glass of water; if it floats, it is mature.