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+ servings

Rye Starter

The basis for many rustic sourdough breads.
Course Breads
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 lb


  • 1 lb rye flour
  • 1 lb warm 110°F water
  • 1 tbsp active dry yeast


  • Mix together all ingredients.
  • Cover or place in a glass jar with a tight-fitting lid and allow to ferment at room temperature for 24 hours.
  • Store in the refrigerator after fermentation.
  • Use as directed.
  • To replenish, add equal amounts of flour and water to replace what you've used. For example: if your recipe calls for 8 oz of starter, combine 4 oz of water and 4 oz of rye flour in a small bowl and pour back into the original starter jar to incorporate it into the remaining fermented starter.