Soudough Starter acording to Alan Scott

This is a sourdough starter that I found in The Bread Builders written by Daniel Wing and Alan Scott, what I like about this recipe is that its in OZ as well as grams, most recipes that are available are in grams, when you convert them to oz its hard if you don't have a scale, This recipe however uses grams and oz so you can start your starter with out investing money in a scale. So here we go good luck with your starter and hope that you have awesome bread from it.

To start I recommend that you use organic flower and non chlorinated water the water that I use for this is Cristal Geyser water that I purchase at Bi Mart for .99c.

Tools that you will need
1 measuring cup or scale

1 clean jar

1 wooden or plastic spoon (I read that it is not good to use metal with your starter)

One other thing that I need to mention is that you should start this in the morning it will be easier later on in the process.

Day One: In a clean jar mix 60 grams (two onces weight) of the organic rye flour and 60 grams (two onces weight) of organic wheat flour with 120 grams of non chlorinated water.

After mixing the flour mixture thoroughly cover it with plastic wrap and leave in a jar for 48 hours. The temperature in you home ideally should be between 60 and 65 degree although from my experience if it gets to 70 it will not spoil. Since there is a very low population of organisms in the flower it takes about 2 days for the colony to multiply.

Day three: Since on day two we did not have to do anything we will just skip it and go to day three.

Now you have 240 gram of 100% hydration leaven culture that is new but it is still inactive. In order to promote the growth of the organism we need to feed it, another words this has just became your new pet. Start buy trowing away half of your culture and then add 60 gram (two onces weight) of the wheat/rye flower mix (30 grams of rye and 30 grams of wheat flour) and 60grams of non chlorinated water. You will again have 240 grams of starter leaven, cover it again and leave it, but only for one day this time. This process is what we call refreshing the leaven.

Day Four: Do the same thing as you did on day three.

Day Five: By Day five you should be able to have an active leaven, with bubbles in it that can be seen with the naked eye before you refresh it. Over the next two or three days the leaven will get more and more active, until it is as light, airy, slimy, fragrant, and tenacious in eight to twelve hours as it originally was in twenty four hours. When it gets to that point, you are ready to expand it for baking bread, don't forget to keep some back to mix a storage leaven, and if your leaven is good than share it freely with others.