New this month
Get the Allrecipes magazine

Rye Starter

"This is a traditional sourdough rye starter made with wild yeast. It takes some time, and a watchful eye."
Added to shopping list. Go to shopping list.

Ingredients

servings 350 cals
Original recipe yields 4 servings (1 cup starter)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 350 calories; 1.6 g fat; 71.8 g carbohydrates; 10.7 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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...

I love this starter. This is the very first I've ever made it and I used this recipe as my guideline. It's been going 5-6 weeks now and I use it every week or so. Like another reviewer I find t...

I have used this recipe many times using Red Mill rye flour from "Sprouts" grocery store. The rye flour is essential to get a good and fast starter going, as well as an amazing sourdough bread. ...

I'm off now day two but I'm confused when can I actually start using it in a sourdough recipe? Does anyone have one for a bread machine by chance?