Rye Sourdough Starter

Step 1

Weigh your jar and write down how much it weighs. That way you'll always be able to calculate the weight of your starter by subtracting the weight of the jar.

Step 2

Pour the water into the jar.

Step 3

Spoon in the flour.

Step 4

Stir it very well, until there's no more dry flour. Be sure to check the bottom of the jar for any dry flour and stir it into the mix.

Step 5

Use your spoon to gently pack down the starter into a relatively even layer. This will help you see how much it grows throughout the course of its feeding.

Step 6

Place a rubber band or elastic hair tie around the jar at the level of the top of the starter.

Step 7

Position the lid and screw it on loosely. This allows the starter to exhale carbon dioxide (a byproduct of yeast fermentation).

Step 8

Place starter on the counter or anywhere you like at warm room temperature. Don't expect any visible activity today.

Step 9

Remove all but 100 grams of the starter.

Step 10

Place the jar of starter on the scale and bring the scale to zero. (You now have about 100 grams of starter left in the jar.)

Step 11

Pour in 100 grams of water and stir it up to break up the starter.

Step 12

Spoon in 100 grams of flour. Stir well until there is no dry flour anywhere in the jar.

Step 13

Use your spoon to gently pack down the starter into a relatively even layer.

Step 14

Adjust the placement of the rubber band to the level of the top of the starter.

Step 15

Position the lid and screw it on loosely.

Step 16

Place starter on the counter or anywhere you like at warm room temperature. If you're using good-quality flour and it's not freezing cold in your house, you're likely to see some activity today.

Step 17

On days three, four, and five, you will feed your starter twice per day, at approximate 12-hour intervals.

Step 18

Follow the steps for day two above, but do them once in the morning and once at night.

Step 19

On these days, you'll have lots of discard. These are great days to make my favorite crackers.

Step 20

By day five, if you're using really good flour, you should see the starter at least doubling in size between feedings. If you are seeing plenty of activity but not yet a doubling, don't worry. Continue feeding twice per day for the next few days.

Step 21

If you're not seeing much activity at all, refer to the troubleshooting section above.

Step 22

You'll know your starter is ready to leaven bread when it passes the float test.