Instructions

Making the Starter

Step One: Day 1 - 3

• Scale 50 grams organic rye grain into TM bowl; mill for 30 seconds on speed 10
• Combine 50g organic rye flour with 50g tepid water
• Place in a litre glass canning jar with a tight lid (plastic or metal); Seal and place in closed oven with oven light on for 4 days (oven bulb is about 25 W and will provide enough heat for this starter to grow)

Step Two: Day 3 (48 hours later)

• Add 50g organic rye flour and 50g tepid water to the starter; mix with a spoon to combine
• Place back in oven for 24 more hours; sealed with oven light on

Step Three: Day 4

• Add 100g organic rye flour and 100g tepid water to the starter; mix with a spoon to combine
• Place back in oven for 24 more hours; sealed with oven light on
• Starter will start slowly growing

Use or Store the Starter

• After 3rd step is completed, starter will keep 3 weeks in fridge or longer in freezer
• To use, remove from fridge and rest to room temperature before use (about an hour)
• If stored in freezer, place in fridge overnight, and remove to achieve room temperature before use (about an hour)

Feeding the Starter

Day One

• For 250g starter left from 400g batch, if 150g was used to make Brown Rye loaf, add 100g organic rye flour and 100g tepid water to starter
• Leave on counter overnight
• Continue to add 50g of each every day, until desired weight is achieved
• Keep ⅓ as starter for next batch; always add equal amounts of flour and water daily until desired weight is achieved
• Store in the fridge, or freezer, once the feeding is completed and desired amount of starter is achieved