Traditional Rye Sourdough Starter Recipe

Want to make your own homemade rye sourdough starter? Here is a traditional Rye Sourdough Starter recipe for your everyday bread baking.

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.

Ingredients

• 30 grams wholemeal rye flour (or dark rye flour)
• 30 grams water (warm about 30 degrees)

Instructions

1. 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.
2. Let the mixture stand for 12 hours. In the evening, stir the dough with a small, clean spatula (for the oxygen supply). 
3. Let the dough stand loosely covered in a warm place for another 12 hours.
4.  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). 
5. Let the mixture stand loosely covered in a warm place for 12 hours. 
6. In the evening: stir the batter with a small, clean spatula (for the oxygen supply). 
7. Let the dough stand loosely covered in a warm place for another 12 hours.
8. 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). 
9. 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.
10. 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). 
11. 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.
12.  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.
13. 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.
14. When your ready to bake 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.
15. Note: Some bread recipes might require for the rye starter to be refreshed with less amount, follow those recipe guidelines.

Try this Traditional Bavarian Alpine Rye with your newly ripened rye starter. Happy Baking!

Traditional Rye Sourdough Starter

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.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

5 days d

Total Time 5 days d 15 minutes mins

Course Bread

Cuisine Germen

Servings 2 people

Calories 100 kcal

Ingredients

  

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

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.

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