Sour dough Starter

Sour Dough Starter...

This should take .4 days..This is a new cooking experiment for me.
Day 1...1/2 c. of whole wheat flour , 1/2 c. of rye flour
             add 3/4 c. water. The consistency should be into a ball like texture, Cover with plastic wrap  and let
              it sit on the counter
Day 2...Add 1 Cup of bread flour and 1/2 c. water Mix well. Cover with plastic wrap. Let it sit on the                       counter
Day 3... Mix in a bowl 1c. bread flour and 1/2 c. water.   Throw out half of existing dough, then add the                    remaining starter to new mix. Mix until blended.
Day 4...Repeat day 3.  The mixture should be doubled, rising, and bubbly.

Starter is ready for your recipe. Keep feeding culture every 3 days, by tossing out half of the dough, and adding new flour/water... and every time you use it.
This will get better with age. Some bakeries in San Francisco claim to be using 100 year old starter...

More to come...