DAY 1: Before you start, record your jar’s weight without the lid

1. Add 100g stone ground rye flour & 150g lukewarm water @85°F to your jar
2. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.

DAY 2:

1. Reserve 70g of your starter (jar weight + 70g = what your jar should weigh when the correct amount of starter has been removed)
2. Add 75g stoneground rye flour, 25g unbleached all-purpose flour & 115g lukewarm water @85° F to your jar.
3. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.

DAY 3:

1. Repeat “DAY 2” feeding

DAY 4:

1. Reserve 70g of your mature starter.
2. Add 50g stoneground rye flour, 50g unbleached all-purpose flour & 100g lukewarm water @ 85 degrees F to your jar.
3. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.

DAY 5:

1. Repeat “DAY 4” feeding

DAY 6:

1. Reserve 50g of your mature starter.
2. Add 50g stoneground rye flour, 50g unbleached all-purpose flour & 100g lukewarm water @ 85 degrees F to your jar.
3. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.

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.

1. Reserve 25g of your mature starter.
2. Add 50g stoneground rye flour, 50g unbleached all-purpose flour & 100g lukewarm water @ 85 degrees F to your jar.
3. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 8-10 hours.

DAY 8:

1. Your starter should have tripled in size in 8-10 hours overnight. It is now ready to use!
2. 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.