Inspired by Joshua Weissman
- 100% hydration – 100 g distilled water at room temperature up to 80 degrees F, 100 g total flour
- 65% (65 g) whole wheat
- 35% (35 g) rye
- Clear container with screw-on lid, such as a Mason jar
- Kitchen scale
- Purchase large bags of flour but keep a jar full on your counter top for bulk purchase and convenience
- When starting a new container measure and zero the scale
- If not starting from scratch, discard all but 25 g of the original starter
- Write this weight on a piece of masking tape and save it for later
- When refreshing starter, stir and discard all but 25 g
- Add flour(s) and room temperature water (I pour this in a small cup first for safer measuring) right to the same jar and mix thoroughly – check the bottom
- Screw on lid, loosely
- Add tape to where the starter sits so you can watch it rise!
- It should take somewhere between 4-8 hours to become active and ready for baking – depends on your atmosphere! Just set an alarm and keep watch, don’t want to miss it!
- There are recipes that call for unfed or inactive starter, for instance, Belgian waffles