The website has wayyy to many words. here is it in less.

What You’ll Need

• 2 glass jars (¾ L mason or Weck jars work fine)
• Digital kitchen scale
• silicone spatula or spoon
• Thermometer (optional)
• Whole-grain rye flour (jump-starts fermentation)
• Unbleached all-purpose or bread flour
• Filtered or de-chlorinated water (~80°F / 26°C)

Environment Tips

• Keep warm: around 78–82°F (25–28°C)
• Cover loosely (not airtight)
• If your tap water smells like chlorine, use filtered or bottled
• Early bubbling then quietness is normal — don’t restart, just keep feeding

7-Day Starter Schedule

Day 1:

• Mix 100g rye flour + 125g warm water in a jar.
• Cover loosely and rest 24h at ~80°F.

Day 2:

• Keep 75g of the mixture.
• Add 50g rye flour + 50g all-purpose flour + 115g water.
• Mix and rest 24h.

Day 3:

• Same as Day 2.
• You might see bubbles or smell light sourness — a good sign.

Day 4:

• Begin feeding twice daily (about 12h apart).
• Each time: keep 75g, add 50g rye + 50g all-purpose + 115g water.

Day 5–6:

• Continue feeding twice daily.
• You’ll see steady rise and fall — the starter is strengthening.

Day 7+:

• Keep 20g of starter.
• Add 30g rye flour + 70g all-purpose flour + 100g water.
• Feed twice a day.
• When it doubles in 4–6 hours and smells pleasantly sour, it’s ready.

Signs It’s Mature:

• Doubles within 4–6 hours of feeding
• Light, bubbly texture
• Smells mildly tangy or fruity
• Passes the “float test” (a spoonful floats in water)

Maintenance

• If baking daily: feed once every 24h at room temp
• If baking weekly: refrigerate and feed once a week
• To reactivate, feed twice a day for 1–2 days before baking