This homemade sourdough starter is one of the best you'll ever try. It becomes active without the use of commercial yeast and develops a sharp, tangy flavor that is the hallmark of good sourdough bread.
Day One
2 Put the rye flour into a clean, sterile quart jar.
3 Add the water and mix until all of the flour is incorporated.
4 Place a cheesecloth square over the top and screw on the ring to hold it in place.
5 Place in a warm spot.
Days Two through Four
8 Remove 1/2 cup of the starter and throw he rest of it out.
9 Pour it back into the jar.
10 Add 1 cup of bread flour and 1/2 cup spring water and mix thoroughly.
11 Replace the cheesecloth and ring and put in a warm place.
12 By day three you should start to see some bubbles and activity.
Days Four through Seven
15 Remove 1/2 cup of the starter and throw the rest of it out.
16 Pour it back into the jar.
17 Add 1 cup bread flour and 1/2 cup spring water. Do this TWICE a day, as close to 12 hours apart as possible.
18 By day 7 your starter should have a pleasant, sour tang and double in size within 12 hours.
Maintain Your Starter
21 Always keep 1/2 cup starter and make your bread with the rest. You can either keep it in the refrigerator or feed it (1 cup flour and 1/2 cup spring water) at lease once a day. It tends to keep better if you keep it out and feed it. You don't have to throw all of that starter away - if you happen to know other bread bakers feel free to share.
