Sourdough basics
How to Make a Wholegrain Rye Sourdough Starter
A simple starter for rustic breads, made with wholegrain rye flour and patience.
Why use fresh rye flour?
Freshly milled rye flour is active, aromatic and ideal for building a lively sourdough starter.
How to Make a Wholegrain Rye Sourdough Starter
A simple starter method using wholegrain rye flour and water, designed as the base for rustic sourdough breads.
Equipment
- 1 L glass jar
- Wooden spoon
Ingredients
Starter
- 200 g wholegrain rye flour freshly milled if possible
- 200 ml water room temperature
- 50 g wholegrain rye flour for daily feeding
- 50 ml water for daily feeding
Instructions
Preparation
- Mix 200 g wholegrain rye flour with 200 ml water to make a thick, smooth paste.
- Place the mixture in a clean 1 L glass jar and cover loosely so air can escape.
- Keep at room temperature and stir once or twice per day.
- Feed daily with 50 g rye flour and 50 ml water, discarding part of the starter if the jar becomes too full.
- After 3 to 5 days, when the starter smells pleasantly sour and bubbles actively, it is ready to use.
Notes
Use a clean jar and avoid sealing the lid tightly during fermentation.
Recommended HamarMill products
Use Arabella or Tanya to mill fresh rye flour for starter feeding and sourdough bread.
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