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How to Make a Wholegrain Rye Sourdough Starter

Print Recipe
A simple starter method using wholegrain rye flour and water, designed as the base for rustic sourdough breads.
Course Bread
Cuisine Sourdough
Keyword fresh flour, HamarMill, rye starter, sourdough starter
Prep Time 15 minutes
3 days
Total Time 3 days 15 minutes
Servings 1 jar

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.