- On Day 1, mix water, starter and rye flour together for 3 minutes on medium speed. Let stand at room temperature for 6 hours, and then store in the refrigerator for 14 hours.
- On Day 2, remove mixture from the refrigerator and let stand 4 hours at room temperature. Reserve 24 ounces of mixture and discard remainder. Mix with 24 ounces of water and 24 ounces of rye flour.
- On Day 3, divide into 24-ounce portions. Then, add 24 ounces of water and 24 ounces of rye flour to each portion. Store in refrigerator for 14 hours.
- After 3 days, the starter is ready to use.
* See recipe
Nutrition Facts Per Serving(Calories from Fat %); ( );
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