Day 1 Make your Starter

1. Begin by noting the weight of your jar in grams prior to adding any ingredients, and mark the jar with the starting date for easier tracking.
2. Incorporate 100 grams (3/4 cup) of whole wheat or rye flour along with 100 grams (1/2 cup) of water. Mix thoroughly with a fork until it reaches a very thick consistency, using a spatula to scrape down the sides. Cover the jar loosely and allow it to rest at room temperature for 24 hours. Use a rubber band around the jar to indicate the growth of your starter, and label it with a date for tracking purposes.

Day 2: No Changes Noted

1. At this point, you may not observe any changes. Tiny bubbles might appear, or it may look the same. Allow it to rest for another 24 hours.

Day 3 (stage 2) Visible Growth and Bubbles in Jar

1. Remove and discard half of the starter to prevent plumbing issues, ensuring you retain 100 grams (1/2 cup) of starter. Add 100 grams (3/4 cup) of all-purpose flour and 100 grams (1/2 cup) of room temperature water. Stir well, scrape down the jar’s sides, cover loosely, and let it rest at room temperature for another 24 hours.

Day 4 (72 Hours into the process): See a lot of bubbles

1. Discard all but 100 grams of the starter. Mix in 100 grams (3/4 cup) of all-purpose flour and 100 grams (1/2 cup) of room-temperature water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and allow it to rest for 24 hours. Note: In some tests, the starter may slow its growth on day 4 for no clear reason. If this occurs, continue feeding it as it will recover.

Day 5: Visible growth and bubbles.

1. Remove and discard all but 100 grams of the starter. Add 100 grams (3/4 cup) of all-purpose flour and 100 grams (1/2 cup) of room-temperature water. Mix well, scrape down the sides of the jar, cover loosely, and let it rest for 24 hours.

Day 6-7: Your starter may double or more

1. Remove and discard all but 100 grams of the starter. Incorporate 100 grams (3/4 cup) of all-purpose flour and 100 grams (1/2 cup) of room-temperature water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest until the volume has more than doubled.

Testing Your Starter

1. When the starter is ready, it should peak within 4-6 hours and start to recede after 12 hours. It should have a pleasant sour smell. To test, drop a bit of starter into a bowl of water. If it floats, it’s ready for use in recipes. If the starter isn’t ready by day 7, continue feeding it according to this schedule, as it may take longer depending on various factors such as the flour used and environmental conditions.

How to Maintain your starter

1. For frequent bakers: Keep the starter at room temperature, discarding and feeding it every 24 hours. To use, feed the starter and wait for it to reach its peak in 4-6 hours before removing the portion needed for your recipe.
2. For casual bakers (weekly): Store the starter in the fridge. Once a week, discard and feed it, then allow it to rest at room temperature for 1 to 2 hours before returning it to the fridge. If you plan to bake, take the starter out of the fridge and let it reach room temperature overnight. Discard and feed it. When the starter peaks, remove the portion required for your recipe, then feed and refrigerate.