California Raisin Rye Starter

1. 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.
2. 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.
3. 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.
4. After 3 days, the starter is ready to use.

* See recipe