Traditional Rye Sourdough Starter

Name: Traditional Rye Sourdough Starter
Prep time: 15 min
Total time: 5 d 15 min
Yield: 2 people
Ingredients: 30 grams wholemeal rye flour; 30 grams water

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5.0

3 reviews

Excellent

Prep Time
15 mins
Additional Time
5 d
Total Time
5 d 15 mins
Servings
2 people
Calories
100 kcal
Course
Bread

Traditional Rye Sourdough Starter

Iris Warren

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Making homemade rye sourdough starter is easy requiring only two ingredients, wholemeal rye flour or dark rye flour and water, but the caveat is that making rye sourdough starter requires time and patience. Follow my step by step instructions carefully and before you know it, your rye sourdough starter will be thriving.

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Ingredients

Servings

30 grams wholemeal rye flour or dark rye flour
30 grams water warm about 30 degrees

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Instructions

Day 1 Morning – In a clean glass mason jar (approx. 600 ml content) stir 30 g wholemeal rye, or dark rye flour and 30 g water and cover loosely (with the glass lid) in a warm place.
Let the mixture stand for 12 hours. In the evening, stir the dough with a small, clean spatula (for the oxygen supply).
Let the dough stand loosely covered in a warm place for another 12 hours.
Day 2 Morning – mix 30 g batch from day 1 (discard the remaining batch) with 30 g wholemeal rye flour and 30 g water (30 degrees).
Let the mixture stand loosely covered in a warm place for 12 hours.
In the evening: stir the batter with a small, clean spatula (for the oxygen supply).
Let the dough stand loosely covered in a warm place for another 12 hours.
Day 3 Morning – Mix 30 g batch from day 2 (discard the remaining batch) with 30 g wholemeal rye flour and 30 g water (30 degrees).
Let stand loosely covered in a warm place for 12 hours. • In the evening: mix 30 g mixture (discard the remaining mixture) with 30 g wholemeal rye flour and 30 g water (30 degrees). Let the dough stand loosely covered in a warm place for 12 hours.
Day 5 Morning – Mix 30 g batch from day 3 (discard the remaining batch) with 30 g wholemeal rye flour and 30 g water (30 degrees).
Let stand loosely covered in a warm place for 12 hours. • In the evening: Mix 30 g batch from day 4 (discard the remaining batch) with 30 g wholemeal rye flour and 30 g water (30 degrees). Let stand loosely covered in a warm place for 12 hours.
Day 5 – Keep the rye sourdough starter stored in a glass sealed in the refrigerator. It can be stored up to 1 week without refreshing.
If your planning to bake at a later date, the rye sourdough starter is very versatile and can be store in the refrigerator for up to 3 month covered in an air tight jar.
When your ready to make bread with the rye starter just refresh 12 hours before adding it to the dough. To do this add equal parts of the rye starter, water and rye flour.
Note: Some bread recipes might require for the rye starter to be refreshed with less amount, follow those recipe guidelines.