Instructions

Making the Starter

Step One: Day 1 - 3

1. Scale 50 grams organic rye grain into TM bowl; mill for 30 seconds on speed 10
2. Combine 50g organic rye flour with 50g tepid water
3. 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)

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

Step Three: Day 4

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

Use or Store the Starter

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

Feeding the Starter

Day One

1. 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
2. Leave on counter overnight
3. Continue to add 50g of each every day, until desired weight is achieved
4. Keep ⅓ as starter for next batch; always add equal amounts of flour and water daily until desired weight is achieved
5. Store in the fridge, or freezer, once the feeding is completed and desired amount of starter is achieved