Remember that fine rye flour makes a killer starter base. My month old discard easily doubles within 12 hours if initial rejuvenation.

Once you get it going use whole wheat. I never use any other flour blend than whole grain.

I maintain a maximum of 60 grams of starter. It minimizes discard. You can use or dry only so much. Two days before baking, increase the feeding amounts of flour and water to create the required amount needed. I dry both discard and active starter. Reactivation characteristics seem about the same for both.

To dry, spread a very thin layer on a dollar or parchment lined sheet and dry in oven on proof or with just the light on and the door cracked a little to allow moisture to escape. It will take a out 36 hours to dry. Then place in a blender, powder it, seal in a canning jar and either vacuum seal or freeze. Ensure it’s thoroughly dried or it could mold. If in doubt, break it up and let in oven another day. It will be dry then. I add a desiccate pack.

Sourdough is very forgiving. Even the disappointing loaves taste great!

10-year baking background: gluten free, yeasted and now sourdough. I love sourdough baking. It’s fun.

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