Freshly Milled Sourdough Starter From Scratch

Day 1

• 50g freshly milled rye 🌾

• 50g water, 90 to 100°F 💧

Mix and leave overnight in a quart-sized mason jar.

Day 2

Do nothing.

Day 3

• Discard all but 50g starter 🫙

• Add 50g rye 🌾 and 50g water 💧

Day 4

• Repeat: discard all but 50g starter 🫙

• Add 50g rye 🌾 and 50g water 💧

Day 5

Same as Day 4. You should see some strong bubbling and a sharp, yogurt-like smell.

Day 6

Use the same feeding. If it doubles within 8 hours, switch to both morning and evening feedings.

Day 7 to 10

Continue the 1:1:1 feedings. Starter is ready when it doubles predictably within 4 to 6 hours and passes the float test, meaning a teaspoon of starter floats in water.

Maintenance

Keep in the fridge until the day before you bake. Discard to 60g 🫙, then add 120g water 💧 and 135g freshly milled rye 🌾. Let it peak once at room temperature, then refrigerate again.

Tips

• If hooch appears, pour it off.

• If it smells like nail polish, feed it.

• If there are not any bubbles by Day 4, move it to a warmer spot, around 75 to 80°F.

• Make sure to use whole rye only, as white flour dilutes microbes.