Sourdough starter

Hope you like the smell of fresh baked bread. Ingredients Whole rye flour Unbleached all-purpose flour Filtered water Instructions Day 1: To a clean jar, add 100g whole rye flour and 125g warm water (about 95°F). Stir until fully combined. Cover and let rest for 24 hours. Day 2: Transfer 75g of the mixture from day 1 to a clean jar and add 50g rye flour, 50g unbleached all-purpose flour and 115g room temp water. Stir until fully combined. Cover and let rest for 24 hours. Discard remaining mixture from day 1. Day 3: Repeat steps from day 2. Day 4: Feed the starter twice today, once in the morning and once in the evening (ideally 12 hours apart). To a clean jar, add 75g of the mixture from day 3, 50g rye flour, 50g unbleached all-purpose flour and 115g room temp water. Stir until fully combined. Cover and let rest for 12 hours. Discard remaining mixture from day 3. After 12 hours, repeat the same steps and let rest for 12 more hours. Day 5-6: Repeat steps of day 4, feeding every 12 hours. Day 7+: If your starter has been consistently doubling in size, you can move to maintenance mode: Combine 10g of the mixture, 10g rye flour, 30g unbleached all-purpose flour and 40g water. Discard the rest of the mixture from the previous feeding. Repeat this twice a day, about 12 hours apart, indefinitely. If your starter has not been rising consistently for the past few days, continue with the routine from day 6 until it doubles in size for two consecutive days – at that point, you can move onto maintenance mode and feed with the day 7 routine. Tips Keep your starter in a warm place, ideally somewhere around 77-80°F. This is especially important for the first 7 days. While you may have a great starter at 7 days, it’ll take 2-3 weeks to have a strong enough starter to bake with. If you bake with your starter less than 2-3 times a week, you can store it in the fridge and feed once a week. When you’re ready to bake, revive it with 1-2 feedings and use at its peak.