This homemade sourdough starter is one of the best you'll ever try. It becomes active without the use of commercial yeast and develops a sharp, tangy flavor that is the hallmark of good sourdough bread.
Put the rye flour into a clean, sterile quart jar.
Add the water and mix until all of the flour is incorporated.
Place a cheesecloth square over the top and screw on the ring to hold it in place.
Place in a warm spot.
Days Two through Four
Remove ½ cup of the starter and throw he rest of it out.
Pour it back into the jar.
Add 1 cup of bread flour and ½ cup spring water and mix thoroughly.
Replace the cheesecloth and ring and put in a warm place.
By day three you should start to see some bubbles and activity.
Days Four through Seven
Remove ½ cup of the starter and throw the rest of it out.
Pour it back into the jar.
Add 1 cup bread flour and ½ cup spring water. Do this TWICE a day, as close to 12 hours apart as possible.
By day 7 your starter should have a pleasant, sour tang and double in size within 12 hours.
Maintain Your Starter
Always keep ½ cup starter and make your bread with the rest. You can either keep it in the refrigerator or feed it (1 cup flour and ½ cup spring water) at lease once a day. It tends to keep better if you keep it out and feed it. You don't have to throw all of that starter away - if you happen to know other bread bakers feel free to share.