Sourdough Culture Elaboration Day 1- 5

Sourdough Culture Elaboration
Here is how to make sourdough starter from scratch. It usually takes us about 5 days to make a culture strong enough to bake bread with. It may take a longer time when you try this at home. The key to keep the culture warm at all time.
See the tutorial video for more info and visuals.
Day 1
Dark Rye 200g
Water 240g
Maintain 85F for 24 hours
Day 2
Dark Rye 150g
Flour 50g
Water 240g
Culture from Day 1 100g
Maintain 85F for 24 hours
Day 3
First Feeding:
Dark Rye 100g
Flour 100g
Water 200g
Culture from Day 2 100g
Maintain 85 for 8-12 hours.
If doubled in size in 8-12 hours, move onto second feeding.
If not, continue fermentation for ~12 more hours.
Day 3
Second Feeding:
Dark Rye 100g
Flour 100g
Water 200g
Culture from Day 3 First Feeding 100g
Maintain 85 for 8-12 hours.
The mixture should develop some lactic acid aroma and good gas production at this point.
Day 4
First Feeding:
Dark Rye 50g
Flour 150g
Water 200g
Culture from Day 3 100g
Maintain 85 for 8-12 hours.
If the culture matures within 8-12 hours, it is ready to be treated as a starter.
Starter Feeding
Flour 100g
Water 100g
Starter (matured culture) 30g
Maintain 70-75F for 8-12 hours.
Continue to feed twice a day. I’m when not using, place matured in the refrigerator for a long storage without feeding.
Don’t have time for this? You can get some starter at SFBI! Just give us a heads up and we will reserve some for you. Starter is also available at our retail bakery in SF, Thorough Bread and Pastry

[@aoteifa]

I’m curious why you use rye flour when eventually you’re going to all white wheat?

[@vzanvers8824]

Please tell me, it turns out sourdough like in a bakery Tartine (Chad Robertson) or the sourdough culture has a sour taste? How do you determine the amount of water for the starter culture?What kind of scheme is there?