Ryan

I store my starter in the fridge and feed it twice before using: once to feed/activate it, and again to build it to the volume required for a recipe. Upon removing from fridge, I discard all starter but the scrapings, approx. 5g. I save this discard in a plastic container in the fridge for discard recipes.

I then feed Ryan with Rye flour only (hence the name). The first feed is a 1:1 ratio (usually 15g each flour to water). Rest llid on top of jar and tuck it into the microwave to keep it away from drafts. Wait 8 hours.

Discard down to scrapings again, then add 4 parts rye flour to 3 parts room temp water. This allows the starter to be less stiff at the mature stage. I usually add the water first, close the jar and shake it in order get all the good stuff from the sides of the jar. Then I add the flour and combine. Rest in microwave again 8 hrs. Use in recipe.