Frisky Rye Starter with Warm Water
My first rye starter was never very active. I tried to perk it up with different refresh feeding ratios and keeping it warm in the proofer, but I managed to kill it dead.So I tried again from scratch, using the directions from "The Rye Baker": 70g rye flour (I used whole rye) + 70g water 105 F/ 41 C, then leave in a covered jar at room temp 68 - 72 F.
Source: thefreshloaf.com