QUANTITY

INGREDIENTS
Day 1

1.
140g Dark Rye Flour

2.

180g Water
3.
Day 2

140g Bread Flour

120g Water

Day 3

140g Bread Flour



120g Water

Day 4

140g Bread Flour



120g Water

Day 5

(ready to use)

Day 6
(optional)
140g Bread Flour



120g Water

PROCEDURE
Mix ingredients until it forms
into a ball. Make sure the
flour is hydrated.
Transfer into a container &
cover with plastic wrap.
Ferment at room temp for 24
hours.
4. Combine ingredients for Day
2, & then add Day 1 sponge.
Mix until all the flour is
hydrated.
5. Cover with plastic wrap &
ferment at room temp for 24
hours.
6. Discard half of the dough
from Day 2 (or give it to a
friend to cultivate).
7. Combine ingredients for Day
3, & then add the remaining
dough.
8. Cover with plastic wrap &
ferment at room temp for 24
hours.
9. Discard half of the dough
from Day 3 (or give it to
another friend to cultivate).
10. Combine all ingredients for
Day 4, & then add remaining
dough.
11. Cover with plastic wrap &
ferment at room temp for 24
hours.

12. Repeat Day 4 procedure.

13. Transfer to a container,
cover & keep in the fridge
until ready to use.
14. Refresh before using.

NOTES
Dough will be a bit stiff.

Dough may not have risen

much.
Texture is softer & wetter
than Day 1.
Might start to have a
strong aroma.

Dough may have doubled

in size already. If not, no
worries.
Texture is wetter.

Dough should at least

have doubled in size. (Or
tripled, depending on the
room temp).
If it did not double, let it
ferment again for 12- 24
hours before discarding half
the starter.
Otherwise, proceed with
Day 4 directions.
Texture should be soft &
sponge-like it will not be
able to hold much rise/it
falls easily when
pressed/tapped.

If you keep your starter in
the chiller, you wont have
to feed it daily
You can feed it once a
week
Let it rest in room temp
for about 2 hours before
placing it back in the chiller.
Let it rest in room temp
for at least an hour before
using.