Blend a cup of warm filtered or spring water and a cup of organic rye
flour, and pour it into the jar.
Cover the jar with the lid but do not screw the lid on, just sit it on
top of the jar. If you prefer you can place some cheesecloth on
top of the jar. Place the jar in a warm spot in your kitchen and
leave for 48 hours.
That's it. After 48 hours your starter is ready to use.
How Do You Know When It's Ready: When it has a
pleasant sour or berry smell and it develops a bubbly froth, then it
How To Save The Starter For Later Use: If you
don't use all of the starter when it is ready then screw the top on but
not tight--leave a little breathing room--and place it in the
How To Keep The Starter Going: Fed it every 24
hours. To keep your starter going you should keep
it in a warm place; 70-80 degrees Fahrenheit is just right. This
allows the yeast already present in the flour--and in the air--to grow
rapidly. Temperatures over 100 degrees will kill it but really
nothing else will do so. The way you fed the starter to keep it
going is throw away half of it and then add a half-cup of flour and a
half-cup of water. Do this every 24 hours.