Easy Rye Sourdough Starter for Beginners
Serves 1
5 mins prep
20160 mins Starter Development
20165 mins total
How to make a homemade sourdough starter from scratch using rye flour, all purpose flour and water for using in sourdough breads.
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Day 1 - 1:1 ratio
Place one clean jar on the kitchen scale and tare to zero. Add 60 grams rye flour and 65 grams warm filtered water (80ºF). Stir to mix completely into a wet paste. Place the rubber band around the jar to mark the top of the mixture. Cover loosely with the lid (don't screw on tight). Place jar in a warm (76-78º F) place for 24 hours.
I'm using my Brod&Taylor starter house at 78℉ (26℃).
Day 2 - Rest
Stir the mixture with a small spatula, but do not feed. Cover loosely with the lid and place jar in a warm (76-78º F) place for 24 hours.
Day 3 - First Feeding Day - 1:1:1 ratio
Place a clean jar on the scale and tare to zero. Give your overnight starter a soft stir and pour 60 grams of the 24 hr overnight mixture into the empty jar. Discard the remaining in the trash. Add 30 grams of rye Flour and 30 grams all purpose flour to the jar. Pour in 60 grams of warm water 80°F(26°C) stir until well mixed. Cover lightly with the lid (don't screw on tight) and mark with rubber band. Place jar in a warm (76-78º F) place for 24 hours.
Note: You will probably notice a surge of activity on day 2 or 3 that dies down to nothing in the following days. This is totally normal, the starter is not ready to use just yet. Stick with the process and keep feeding.
Day 4-14 (1:2:2 feeding ratio)
Place a clean jar on the scale and tare to zero. Give your overnight starter a soft stir and pour 40 grams of the 24 hr overnight mixture into the empty jar. Discard the remaining in the trash. Add 40 grams rye flour and 40 grams all purpose flour to the jar.
Pour in 80 grams warm water 78°F(26°C) stir until well mixed. Cover lightly with the lid (don't screw on tight) and mark with rubber band. Place jar in a warm (76-78º F) place for 24 hours.
When the starter is doubling in size after each feeding for several continuous days it is ready to use in a bread recipe.