sour dough starter

Day 1: Before you start, record your jars weight without the lid
100g stone ground rye flour
150g lukewarm water @85 degrees F
TOTAL 250g

Day 2: 
70g mature starter (jar weight + 70g = what your jar should weigh when the correct amount of starter has been removed)  i.e. 250g less 180g = 70g
50g stoneground rye flour
50g unbleached all purpose flour
115g lukewarm water @85 degrees F
TOTAL: 70g+100g+115g = 285g

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


maintenance:
innoculation
100g flour with 25g starter (at 73F room temp)


https://fgbc.dk/2t9





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The exact number of grams seen herein doesn’t really matter, as long as you’re using exactly the same amount of flour and water, by weight. I picked 70 grams, since it seemed like a nice amount to film, but the ratio is really the key. Same goes for the types of flour used. I like half spelt, and half bread flour, but this will work with pretty much any combination, including all wheat flour.

Day 1: combined 70 g *water and 70 g flour = 140g

Day 2: add 70 g water and 70 g flour = 140g + 140g = 280g

Day 3: discard 140 g of your starter, and feed with 70 g water and 70 g flour.. TOTAL 280g

Day 4 until maybe Day 10: repeat the step above, every day, until your starter smells fruity, yeasty, and beautifully fermented.

- Test by seeing if the mixture doubles within 2 to 3 hours after feeding. 

-- All this is based on you keeping the mixture at 70°. If it’s cooler than that this will take longer, and if it’s warmer it may ferment too fast, although I’m not sure if that’s a problem.

Note: Once done, you can store in the fridge until needed. Most people recommend you feed it once a month or so.

* For best results, use bottled water, as chlorine can kill the yeast/bacteria.