Tuffa

Name: Tuffa 30 g starter 30 g spring water 20 g bread flour, 10 g rye Mix new water and flour first in separate container prior to adding to starter. No discard. No refrigeration Feed starter daily in morning with 30 g water and 30 grams flour.

When ready to bake, add 100 g spring water, 100 g flour (small amt of rye). Kitchen temperature is 78 F year around. My starter is ready to use (domed) at between 2 and 4 hours.

When needed, I freeze active starter in silicone muffin cups. When frozen place in zip lock bag in freezer. I do this as both back up and to share starter. I rotate frozen starter every few months.