Sourdough Starter Guide

Day-by-day notes for raising a healthy rye starter from scratch.

1. Day 1 — mix 50g whole rye flour + 50g water, cover loosely, 24h
2. Day 2 — discard half, feed 50g/50g
3. Day 3–5 — feed every 24h; bubbles should appear by day 3
4. Day 6+ — when it doubles within 6 hours, it is ready to bake

Keep it somewhere warm but not hot. A kitchen counter around 22°C is ideal.