Keeping a rye starter through the winter

Rye starters are forgiving, but cold kitchens test that. Over the last two winters I settled on a routine that keeps mine lively without a proofing box.

The routine

• 10 g starter
• 50 g whole rye flour
• 60 g water at about 32°C

Feed once a day, keep the jar on top of the fridge, and do not worry if it takes 14 hours instead of 8 to peak. The smell tells you more than the rise: sharp and fruity is good, nail-polish means it is hungry.