Easy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days
It is easy to make one for yourself though using Lucy's variation of Peter Reinhart's whole grain rye method that takes 4 days and makes bread on day 5 with left over starter for storage - without any discard!
Day 1- 30 g of whole grain rye and 25 g of water. mix cover with plastic wrap and leave for 24 hour
Day 2 add 30 g of WG rye and 25 g of water Mix and let sit for 24 hours covered in plastic
Day 3 - divide in half. Add 30 g of WG rye and 25 g of water to each half, stir and cover each with plastic
Day 4 Add 30 g of WG Rye and 25 g of waterstir and let sit for 24
Day 5 Make levain for a loaf of bread with one half and divide the other one in half. Feed one 60 g of flour and 40 g of water for storage in the fridge after it rises 25% and feed the other one 30 g of flour and 25 g of water to make a levain for bread 2 on the next day.
Works every time without fail at 75 - 78 F.
Happy SD baking