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How to Make Rye Flour Sourdough Starter

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Learn how to make a rye flour sourdough starter. A sourdough rye starter is simple to make, and in just seven days, you’ll have a healthy sourdough starter for baking flavorful, naturally leavened bread!

Ingredients

  • Organic Sprouted Rye Flour
  • Water

Instructions

  1. The feeding ratio is adjustable in these instructions. I suggest following the 1:2 ratio for the first 7 days; then you can adjust to a thicker starter that holds a “photo-worthy” rise longer. Please read the blog post above this recipe for more on this.
  2. Step One (Day 1) In a bowl combine 50 grams of organic sprouted rye flour and 100 grams of water.
  3. Use a spatula to combine the flour and water. Stir until there are no clumps and the mixture is smooth.
  4. Scoop the mixture into a clean glass jar.
  5. Loosely set a lid on the top or secure a breathable covering to the jar (i.e. cheesecloth) and leave the mixture on the counter for 24 hours.
  6. Step Two (Day 2) Stir sourdough starter mixture.
  7. Add 50 grams of organic sprouted rye flour and 100 grams of water to the starter mixture in the jar. Mix and scrape down the sides.
  8. Replace a breathable lid. Leave the mixture on the counter for 24 hours.
  9. Step Three (Days 3-7, Feeding and Discarding) to a clean bowl add 50 grams sourdough starter mixture from the previous day, 50 grams of organic sprouted rye flour and 100 grams of water
  10. Stir until evenly combined, and scoop into a clean jar.
  11. Replace the breathable lid and allow it to ferment for 24 hours.
  12. Discard any remaining original starter mixture. Or you can find fun ways to use sourdough starter discard, like this muffin recipe.
  13. Repeat steps 9 through 12 every 24 hours until you reach 7 days.
  14. Step Four (The Night Before Baking) You can adjust the amounts here and feed your starter however much you need to.
  15. 8 hours before starting a baking recipe, in a bowl combine: All of the starter, 100 grams of organic sprouted rye flour, and 200 grams of water and stir until evenly combined.
  16. Scoop the starter into a large jar with plenty of room for tripling in size. Place the breathable lid on the jar allow it to ferment for 12 hours.
  17. Day 8 (Baking Day) Perform a float test by dropping a teaspoon of starter into a cup of room-temperature water. If it floats, it’s ready for use. If your starter does not float, continue to feed and discard until it passes the float test.
  18. If your starter passed the float test, put 50 grams of starter aside to continue feeding as in steps 9-12. Use the rest of the starter for your baking recipe.

Notes

  • This recipe is formulated using organic sprouted rye flour. If you use a different type of flour, your starter will be a different consistency and texture. This recipe should work well with regular rye flour also.
  • The type of flour you use will influence the flour-to-water ratio you should use. Whole grain flour, especially sprouted flour, works well with a 1:2 flour-to-water ratio. White flour like bread flour and all-purpose work best with a ratio between 1:1 and 2:1 flour to water. 
  • You may notice some early watery separation. This is normal and just means you need to adjust the flour-to-water ratio. Add more flour to your feedings to thicken the starter

 

Keywords: sourdough, starter, rye