26/ Sourdough Starter Maintenance
This assumes you have a soughdough starter going. I'll discuss that in another post. You can also use just white but I like the little bit of grain, plus rye just loves to keep sourdough going.
"Discard and Feed" your starter at least once a day. Scrape 50g of active starter into a clean Weck jar and add to it:
- 50g rye flour (I use Bob's)
- 50g all-purpose flour (I like Montana Wheat)
- 100g spring water
Mix well and scrape down sides and cover with just glass lid. I place a rubber band around to note its starting level. I notice in AZ "winter" my starter is peak rise about 5-6 hours after I feed it.
What to do with discard? Try sourdough waffles!