Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.
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My mother kept a sourdough starter when I was young, and the pancakes and bread she made are now a treasured food memory. It’s time to continue the tradition.
IMPORTANT NOTE: It takes about 5 days to establish a new Rye Sourdough Starter. Once established, Starter can easily be converted to a white or whole wheat flour starter: it all depends on what kind of flour you choose to use going forward.
How to Make Rye Sourdough Starter
Rye Sourdough Starter 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: Best Practices: Use distilled water.
What does 100% hydration mean?
This Rye Sourdough Starter is a what is referred to in the sourdough world as a “100% hydration starter.” A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (For example, 2.25 ounces water to 2.25 ounces of flour.)
By contrast, a 166% hydration starter is fed with equal volumes of flour and water. For example, 1/2 cup of water (4 ounces) to 1/2 cup flour (2.25 ounces).
A Note about Water: When I made this starter the first time, I used plain old tap water, and everything bubbled up just fine. Nevertheless, many sourdough professionals 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. (To clarify: I am not a sourdough professional.)
I now use distilled water for all my sourdough, but I wanted to share my experience with tap water because unless your city uses an excessive amount of chlorine in your water supply, I don’t think it’s a deal-breaker.
Keep your Starter Cozy, Not Sweltering
According to those aforementioned sourdough pros, 70°-80° F [21° – 27° C] is the ideal temperature range at which to keep your sourdough starter.
If I am actively using my starter on a regular basis, I keep it on my kitchen counter near my stove. (I’ve also had good luck in the past keeping it on top of the fridge.) If I am taking a break from sourdough baking, I let my starter chill in the fridge.
If kept below 70°F [21°C], the natural yeast in the starter incubates very slowly; above 80°F [27°C], the starter will tend to ferment alcoholically, which is not desirable. Do not leave the starter in direct sun.
Troubleshooting: If you ever forget your starter in the back of the fridge and it looks scary when you take it out, be sure to check out The Lazy Caretaker’s Guide to Sourdough.
Get a kitchen scale!
If you don’t already own a kitchen scale, now might be the time to get one – and this is coming from someone who usually measures everything by pinch and palm!
I honestly don’t know how I ever lived without a good kitchen scale. Weighing the water and flour for your sourdough starter keeps the hydration consistent, which in turn gives you more consistent results in your cooking and baking. (I don’t even use measuring cups anymore when I make bread!)
Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water. [100% Hydration Starter] Using a wooden spoon, mix the rye flour and water in a mason jar or non-reactive bowl. 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.) 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. 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. If bubbles have started to form and the flour has begun to ferment, discard ⅔ of the mixture in the jar. 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.) The starter should be mature by this point and is ready to use. Use the starter as needed. After use, see feeding instructions. Healthy Starter can be refrigerated for up to a week between feedings. (Honestly, I often leave it FAR longer with no problems.) However, most sourdough experts recommend feeding Sourdough Starter at least twice a week for best results. This is a 100% Hydration starter. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (If you don’t have a kitchen scale, that equates to about 2/3 to 3/4 cup of water for every cup of flour.) The amount you feed your sourdough starter depends on how much of it you have to start with. You want to approximately double your starter each time you feed it. So, for example, if you have 8 ounces of Starter, you will feed it 4 ounces of water and 4 ounces of flour. If, however, you have more starter on hand than you anticipate using for baking, you can toss (or share!) a cup or more of Starter and then double what remains.You always want to have at least 8 ounces of Starter after baking to keep the process going. Always use a wooden spoon to stir when you feed your Starter. (Never allow metal to come in contact with your sourdough starter.) Allow the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator if you will not be using it in the next 24 hours. If you're planning to make bread on a given day, feed sourdough starter the night before you bake so it has a chance to rise and get spongy before use. If you aren’t up to making bread, you can always use up extra Starter by making pancakes, waffles, etc. When baking, always reserve at least 4 to 8 ounces of Starter to feed and keep the process going. This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running.How to Make Rye Sourdough Starter
Materials
Tools
Instructions
Day 1 - - 2 ¼ ounces rye flour + 2 ¼ ounces water
Your unfermented Starter will be the consistency of thick cook dough. It will loosen up over time. Day 2 - - 2 ¼ ounces rye flour + 2 ¼ ounces water
Day 3 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water
Day 4 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water
Day 5
If you want to convert your starter to a white flour or whole wheat Starter, you may begin feeding it with all-purpose flour from this point on.Notes
Weekly feeding (or every time starter gets used):
Baking with Your Sourdough Starter
Recommended Products
Covering your Starter
NEVER use a solid lid to cover your Sourdough Starter! The natural fermentation process creates gas, and that gas need to have a place to go, so you need to cover your container with something that will allow some of that gas to escape. I have successfully used all of the following methods:
- Loosely cover with a clean cloth or plastic wrap. Not pretty, but it works.
- Use a Mason jar ring and a piece of clean cloth. I usually use muslin in this case.
- Use a lid designed for fermentation.
I discovered Pickle Pipes about a year ago, and I LOVE LOVE LOVE them! For the money, they are (IMHO) the best solution for the job.
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- Pickle Pipes feature one-way airlocks that vent gas automatically so they require no burping or babysitting.
- Prevent spoilage by releasing the gas that builds up during the fermentation process.
- Some people like to call them Pickle Nipples, which is fun.
- They prevent oxygen and airborne contaminants from getting inside.
- They are food-safe. (e.g., BPA-free, no phthalates)
- They are Dishwasher-safe.
Sourdough in Your Kitchen: It’s Not Just about Bread
A couple of years ago, I had the chance to go on an absolutely fabulous party-bus progressive dinner that took us to four of Portland’s most esteemed restaurants. Our main course came courtesy of The Bent Brick in northwest PDX. 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.
Check out the complete recipe for this amazing sourdough spaetzle, which I share with gratitude to everyone at Bent Brick for their generosity.
Easy Sourdough Recipes & Advice for Beginners
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UPDATED: Originally published September 14, 2015
