Rye Sourdough Starter

A glass jar with a lid filled with an active whole grain sourdough starter.

How to make your own rye sourdough starter from scratch, using only whole grain rye flour. This starter is more stable than one made with white flour.

Course Bread, Fermented, Staples

Cuisine European

Diet Vegan, Vegetarian

Prep Time 10

Waiting Time 5

Total Time 5 10

Servings

Calories 227kcal

Author Alexandra Daum

Ingredients

For Each Feeding

20 grams (0.71 oz.) whole grain rye flour
23 grams (0.81 oz.) water room temperature

Once Established

45 grams (1.59 oz.) whole grain rye flour
55 grams (1.94 oz.) water room temperature

Metric - Cups

Instructions

Day One

Mix 20 grams (0.71 oz.) of flour with 23 (0.81 oz.) grams of water in a glass jar or lidded container and stir very well to combine. Set in a dark, draft-free place at room temperature. Make sure the jar is big enough to fit a few feedings in.
20 grams (0.71 oz.) whole grain rye flour, 23 grams (0.81 oz.) water

Day Two

Mix another 20 grams (0.71 oz.) of flour and 23 grams (0.81 oz.) of water into the starter mix. Do not discard anything.

Day Three

Add 20 grams (0.71 oz.) of flour and 23 grams (0.81 oz.) of water again, stirring very well. Do not discard.

Day Four

About 8-12 hours after the third feed, your starter should be bubbly, even if it's not expanding by about 2x yet. It should smell yeasty and slightly sour. If it isn't rising much yet, don't worry, keep feeding.
Now you need to discard most of the starter (use it for crackers or in pancake batter). Feed again with 20 grams (0.71 oz.) flour and 23 grams (0.81 oz.) water.

Day Five and Onward

Transfer the starter to a new clean jar periodically to avoid mould forming on the interior sides of the container. Feed only when needed, storing the starter on the counter or in the refrigerator, depending on frequency of use.
For each feeding going forward, you'll need just a small amount of starter remaining in the jar (or take a portion out of the refrigerator levain-style). Add 45 grams of rye flour and 55 grams of water to the jar and stir well. Leave overnight or up to about 16 hours, depending on ambient temperature, and use when the starter has peaked. Adjust the amounts based on how much starter you need for the recipe you're using.
45 grams (1.59 oz.) whole grain rye flour, 55 grams (1.94 oz.) water
If using very frequently, depending on the temperature of your home, you can keep rye sourdough starter out at room temperature and feed every 1-3 days. There is a risk if you don’t feed and discard daily that your starter will form mould using this method and I would recommend the method below unless you bake with it every day.
For less frequent use (think once weekly) place your starter in the fridge once it’s peaked. I always keep about a tablespoon of starter in the refrigerator in the same jar I feed it in, and use that like levain (you can do that once you’ve mostly depleted the starter you make here). When I want to bake sourdough, I take the jar out of the refrigerator, feed it the necessary amount, and use that. The remaining approximate tablespoon of starter in the jar goes back into the refrigerator – no discard needed.

Notes

Don’t stress about it: sourdough baking isn’t nearly as complicated as some bakers make it out to be. There are a lot of variables to consider – temperature, flour type, water, skill level – and you have to find what works best for you. Once you’ve baked enough it becomes second nature and you’ll have your own little tips and tricks that make the best starter and bread for yourself.

Like all of my sourdough recipes, this one does not include cup measurements.

Nutrition