Equipment
Ingredients
Day 1 (The Capture)
- 60 g whole rye flour, room temperature
- 60 ml filtered water, lukewarm (26°C/78°F)
Days 2-7 (The Feedings)
- 500 g unbleached all-purpose flour
- 500 ml filtered water, lukewarm
Nutrition (per serving)
Method
Day 1: In a clean glass jar, combine 60g of whole rye flour and 60ml of lukewarm water (26°C/79°F). Mix thoroughly until no dry flour remains.
Cover the jar loosely with a breathable material (like a paper towel or loose lid) to allow airflow but prevent debris entry. Place in a warm spot (24-26°C / 75-79°F) for 24 hours.
Day 2: Check for bubbles. You may see no activity yet, which is normal. Discard half of the mixture (about 60g). Add 60g of unbleached all-purpose flour and 60ml of lukewarm water to the remaining starter. Mix well, cover, and rest for another 24 hours.
Day 3: You should start to see bubbling and a fresh, yeasty aroma. If a dark liquid (hooch) forms on top, it is hungry. Discard all but 60g of the starter. Feed with 60g all-purpose flour and 60ml water. Mix and rest for 24 hours.
Days 4-6: Repeat the process daily: discard all but 60g of starter, then feed with 60g flour and 60ml water. The starter will begin to rise and fall predictably. Mark the level on the jar with a rubber band to track growth.
Day 7: The starter is ready when it doubles or triples in volume within 4-6 hours of feeding, has a pleasant sour-fruity smell, and passes the 'float test' (a teaspoon dropped in water floats).
Chef's Notes
- Identifying Peak: The starter is at its strongest when it has reached its highest point in the jar and the top surface just begins to flatten (doming).
- Water Quality: If your tap water is heavily chlorinated, let it sit out open for 24 hours or use bottled spring water, as chlorine can inhibit yeast growth.
- Maintenance Mode: Once established, store in the fridge and feed once a week. Let it come to room temperature for 1 hour before feeding.
Storage
Refrigerator: 3 months — Feed once weekly to maintain health. Store in an airtight jar.
Freezer: 12 months — Spread thin on parchment, dry until brittle, then freeze flakes.
