Recipe by Jon
"This is a traditional sourdough rye starter made with wild yeast. It takes some time, and a watchful eye."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
whole meal rye flour
filtered or spring water
1 1/2 cups
Good recipe but imho a bit overcomplicated. You do not need to be so careful about the whole process - on day 1 just put some rye flour (just grab it from the bag using 1 hand) into glass container add enough warm water (if you boiled patatoes in unsalted water - use the water when it cools down) to make consistence of thick soup. Cover with a cloth and put somewhere near cooking range. On day 2, 3, 4, 5 ... n, once a day, preferably same time, just add some flower (again, just grab some from the bag) and stir-in warm water (no patatoe water this time) just enough to keep the thick soup consistence. After 5 to 7 days it's ready to use.
Glad to see a recipe for a real sourdough starter on here. I did the same thing and it worked great, but I used organic whole wheat flour for the first few days, and switched over to unbleached flour after that, exact same process though. If you want to store your starter you can feed it and immediately put it in the fridge, then just feed it again once a week.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 14
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make sourdough starter for your homemade baked goods.
Discover the signs that reveal your starter is properly nourished.
See how to nourish your San Francisco sourdough bread starter.