Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water.
I have a confession to make: I’ve been holding out on you. For nearly two years, I’ve had an amazing recipe in my [digital] back pocket that I’ve been so excited to share, but it kept getting bumped for one reason or another. I’d have it scheduled, and then something else would come up and I’d think,What’s another week? or, I really want to run this one during Ocktoberfest season. Well, Oktoberfest season is upon us once again, and I am not letting it get by me this time.
Two years ago this fall, I went on an absolutely fabulous party-bus ride with some of Portland best food bloggers for a progressive dinner at four of Portland’s most esteemed restaurants. Our main course came courtesy of The Bent Brick in northwest PDX, and among the dishes served was the best spaetzle I’ve ever eaten – made with rye sourdough and dressed with caramelized cipollini [fancy-pants onions], sautéed mushrooms, and Tabasco shallots. If there is German pasta in heaven, it tastes like The Bent Brick’s rye soudough spaetzle.
I’ll be sharing the complete recipe next week, along with many [belated] thank you’s to those who helped bring it to us. But first, there’s a little prep work to be done.
This post may contain affiliate links, but don’t worry – they won’t bite.
In order to make Rye Sourdough Spaetzle (or rye sourdough bread, or rye sourdough pancakes, etc.) you need to put together a rye sourdough starter, which is – by far – the easiest sourdough to start. All you need is rye flour and water.
The Flour: I used Bob’s Red Mill Organic Dark Rye Flour.
The Water: I used tap water, and everything bubbled up just fine. Nevertheless, many sourdough professionals (I am not one) discourage the use of tap water in favor of distilled water, as the chlorine and other chemicals found in treated water can kill the microorganisms that need to flourish to create sourdough. If there is an overabundance of chlorine in your city’s water, you might want to think about using distilled water. All I can say about the issue is that the water treatment facility in my town uses enough chlorine that I can actually smell it when it comes through the faucet, and it wasn’t a problem for me. Just use your best judgement.
Rye Sourdough Starter
Ingredients
Day 1:
- 1/2 cup rye flour
- 1/2 cup water
Day 2:
- 1/2 cup rye flour
- 1/2 cup water
Day 3:
- 1/4 cup water
- 1/4 cup rye flour
- method:
Day 4:
- 1/4 cup water
- 1/4 cup rye flour
Weekly feeding (or every time starter gets used):
- 3/4 cup water
- 3/4 cup rye flour
Instructions
Day 1:
-
Using a wooden spoon, mix the rye flour and water in a mason jar or non-reactive bowl.
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Cover loosely and place in a dark place at 70°F for 24 hours. (I put mine up against the counter right next to my stove.)
Day 2:
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Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated.
-
Cover loosely and place in a dark place at 70°F for 24 hours.
Day 3:
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Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated.
-
Cover loosely and place in a dark place at 70°F for 24 hours.
Day 4:
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If bubbles have started to form and the flour has begun to ferment discard ⅔ of the mixture. Add the flour and water to the remaining ⅓ and mix for 30 seconds until the flour is well incorporated. If the mixture has not started to ferment repeat step 3.
Day 5:
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The starter should be mature by this point and is ready to use. Use the starter you need. After use, see feeding instructions.
Weekly feeding (or every time starter gets used):
-
After each use of the starter, mix in the flour and water just like Day 4, with the exception of discarding any starter. Let the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator.
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With the cooler temperature this week I can’t believe you’re holding out on some comforting Spaetzle recipe!! Can’t wait to read it!
I’m not much of a baker, but the science behind everything we eat is so interesting! Looking forward to see the recipe come to life!
Confession: I’ve never thought about or attempted a sourdough starter, but I am bookmarking this! I love how you lay out each step in easy to follow directions. I’m looking forward to that spaetzle recipe!
Oh! Have you made rye sourdough pancakes using this? I’m intrigued to know how that tastes!
Man, sourdough scares me. But, then, bread scared me and that’s turned out to be dead easy.
Yes! I’ve been not-so-patiently awaiting baking weather, and sourdough will be a perfect project. You might see vegetarian spaetzle from my kitchen soon…
I agree with Cyra, this totally scares me but I love sourdough…ugh might have to face my fear…
http://www.dawnehanks.com
Wow, this post is chock-full of details on making a sourdough starter. I had no idea metal could ruin a starter!
Does anyone have baking instructions for this bread?
Amanda, you can use it like any other sourdough starter. I have an easy sourdough bread recipe on the blog here → Kaylen’s Bread; however, I posted this recipe as a lead-in to my Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms, which is delicious.
First of all, your amazing and I appreciate the step by step! I’ve made starter twice now just to get the hang of it. I made my first load of 100% rye sourdough last week and it was awesome. But I had to use ALL of my starter because after discarding 2/3 of it, I only had 1 cup left which is what the recipe called for. Why is it important to discard 2/3 of my starter? Can I just use 2/3 instead of throwing it away? I’ve had lots of success with my starter and am very excited to experiment some more with it. Thanks for sharing your method!!
So glad it is working for you! Honestly, as far as I know, discarding it is just a way of making sure you don’t end up having it take over your fridge or countertop, so of course you can use it as apposed to throwing it out. If you keep it and don’t use it, however, you do have to keep the ratio of new to old correct, so you will have to add more flour and water.
I have a mason jar with a metal lid. Is it ok to use as long as it doesn’t touch the starter? And if I just screw it on loosely will it allow enough circulation, or should I use cheesecloth and twine instead?
I use a very old mason jar with a loose lid, and it works fine. Just be sure not to “seal” the jar with the lid.
Thank you! Looking forward to trying this!
Thanks for this recipe, I’m so exciting to try it! Do you have a favorite Rye Sourdough Bread recipe that you use it with? Thanks!
Thank you for reading! I’m still searching to the “ultimate” sourdough rye bread. I’ll be sure to post it when I figure it out though.
My starter seems to be separating- there is a dark liquid at the top. Is this normal or should I discard?
Don’t discard it yet. Usually, the liquid in a dormant or neglected starter will start to turn gray. (Warning: If it has mold on top or smells putrid, throw it away.) Search “Reviving a dormant or neglected starter” and you will find some good advice. Good luck!
When you “discard” the 2/3 – can they be used for anything?