Cooking Instructions
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Step 1
DAY 1: Before you start, record your jar’s weight without the lid.
Step 2
Add
Stone Ground Rye Flour (100 g)
and
Filtered Water (150 mL)
to your jar.
Step 3
Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 4
DAY 2: Reserve 70g of your starter (jar weight + 70g = what your jar should weigh when the correct amount of starter has been removed).
Step 5
Add
Stone Ground Rye Flour (75 g)
,
Unbleached All Purpose Flour (25 g)
, and
Filtered Water (115 mL)
to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 6
DAY 3: Reserve 70g of your starter.
Step 7
Add
Stone Ground Rye Flour (75 g)
,
Unbleached All Purpose Flour (25 g)
, and
Filtered Water (115 mL)
to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 8
DAY 4: Reserve 70g of your mature starter.
Step 9
Add
Stone Ground Rye Flour (50 g)
,
Unbleached All Purpose Flour (50 g)
, and
Filtered Water (100 mL)
to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 10
DAY 5: Reserve 70g of your mature starter.
Step 11
Add
Stone Ground Rye Flour (50 g)
,
Unbleached All Purpose Flour (50 g)
, and
Filtered Water (100 mL)
to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 12
DAY 6: Reserve 50g of your mature starter.
Step 13
Add
Stone Ground Rye Flour (50 g)
,
Unbleached All Purpose Flour (50 g)
, and
Filtered Water (100 mL)
to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 14
DAY 7: This your final feeding before your starter is ready to be used. This can also serve as a larger sourdough starter maintenance feeding. Reserve 25g of your mature starter.
Step 15
Add
Stone Ground Rye Flour (50 g)
,
Unbleached All Purpose Flour (50 g)
, and
Filtered Water (100 mL)
to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 16
DAY 8: Your starter should have tripled in size in 8-10 hours overnight. It is now ready to use!
Step 17
In between bakes, you will store your starter in the refrigerator. Pulling it out the night before you plan on preparing a recipe to refresh your starter before using it again.
