I recommend to use source water instead of tap because it contain chlore and can destroy the good bacteria and alter taste.

Day 1

• Weight your jar and write it down somewhere or better yet put a sticker on the jar with the weight on it. This will make each day maintenance easier
• 100 gr rye flour
• 150 gr lukewarm water ( ~85degree F)
• Stir until no flour clumps , cover with a loose-fitting lid

Day 2

• 24 hours later
• Take you jar and weight it. For instance if jar weight 500gr, it should now be 700+ as we added flour and water in the jar.
• Remove some of the mixture until you only have 70gr of the starter in the jar . Again as we weighted our jar, we know it should weight 500gr ( jar weight) + starter 70gr = 570gr total
• You can discard all the extra starter we wont need it
• Add to the jar :
• 50gr rye flour
• 50gr all purpose flour
• 115 lukewarm water
• Stir
• Put loose cover

Day 3

• 24 hours later
• Repeat day 2
• PS: Day 3 & 4 I didn’t see much activity , no need to panic keep the routine. In my case Day 5 it started to rise and fall again .

Day 4

• 24 hours later
• Same as day 2 but reduce water to 100ML instead of 115ML

Day 5

• Repeat day 4

Day6

• 24 hours later
• Same process but with the following amount
• 50gr starter
• 50gr rye flour
• 50gr all-purpose flour
• 100g water lukewarm

Day 7

• On the final day, again the same process but reduce starter
• 25g mature starter
• 50g stoneground rye flour
• 50g unbleached all-purpose flour
• 100g room temperature water
• Note that you need to repeat day 7 every ~24 hours. If you forget it 1-2 days, you should be able to bring it back to life by feeding it again ( day 7)

In the fridge

• If you don’t plan to bake a lot with it, you can put it in the fridge and feed it every 7 days, you can stretch it for 14 days if you want but you will need to do a few discard prior usage .
• Feed it as usual and let it sit 1-2 hours at room temperature then place it in the fridge. After 7 days ( or less), let it come to room temperature and feed it using the same pattern as “day 7”. Let it sit at room temperature for 1-2 hours and then you can put it back in the fridge
• If you plan on using the starter to make bread, it is preferable to take it out of the fridge 1-2 days in advance to get it activated again by doing a daily discard.