Sourdough starter

Day 1: Before you start, record your jars weight without the lid 100g stone ground rye flour 150g lukewarm water @85 degrees F Day 2: 70g mature starter (jar weight + 70g = what your jar should weigh when the correct amount of starter has been removed) 50g stoneground rye flour 50g unbleached all purpose flour 115g lukewarm water @85 degrees F Day 3: Same as “day 2” Day 4: 70g mature starter 50g stoneground rye flour 50g unbleached all purpose flour 100g lukewarm water @ 85 degrees F Day 5: Same as “day 4” Day6: 50g mature starter 50g stoneground rye flour 50g unbleached all purpose flour 100g lukewarm water @ 85 degrees F Day 7: This is not only your last feeding until it’s ready to be used but it will also be your maintenance feeding. Once your starter is active you will perform this feeding once every 12 - 24 hours. The easiest choice would be to feed it once a day, every 24 hours. 25g mature starter 50g stoneground rye flour 50g unbleached all purpose flour 100g room temperature water