Rye Starter

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"This is a traditional sourdough rye starter made with wild yeast. It takes some time, and a watchful eye."
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servings 350 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 71.8g
  • 23%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
  2. Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
  3. Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
  4. Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.



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 contai...

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...

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