Ingredients:

  • 50g whole rye flour
  • 50g whole wheat flour
  • 100g filtered water
  • 250g bread flour

Instructions:

  1. In a clean glass jar, combine 50g of whole rye flour, 50g of whole wheat flour, and 100g of lukewarm filtered water.
  2. Stir with a silicone spatula until no dry flour remains, scrape down the sides, and cover loosely with a breathable lid.
  3. Place the jar in a warm environment (75-80°F) for 24 hours to initiate microbial activity.
  4. On Day 2 through Day 6, perform daily feedings: discard all but 50g of the starter, then add 50g of bread flour and 50g of lukewarm filtered water.
  5. Stir well after each feeding and monitor for bubble formation and volume doubling, which indicates the culture is active and ready for baking.