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Published 16/06/2025
24:0
Makes 1
Easy

Rye sourdough starter (6 day method)

Our rye sourdough starter recipe is super easy to follow and allows you to bake a deep, malty rye sourdough within the comfort of your own home whenever you fancy.

This rye sourdough starter is ridiculously simple to make - and once it's done, you're prepped to make your own rye sourdough bread at home with complete ease! Does anything taste as good as fresh, homemade sourdough bread? We don't think so!

What you'll need...

  • 125g rye flour, plus extra if needed
  • 125ml lukewarm water, plus extra if needed

Method

  1. Day 1: Combine 50g rye flour and 50ml lukewarm water in a clean jar or plastic container. Stir well, cover loosely with a tea towel, and leave at room temperature for 24 hours.

  2. Day 2: Add 25g flour and 25ml water to the mixture. Stir thoroughly, cover again, and leave for another 24 hours.

  3. Day 3: You might notice a few bubbles and a slightly tangy smell. Add another 25g flour and 25ml water, stir well, and let it rest for 24 hours.

  4. Day 4: The starter should be more active, with a yeasty, beer-like aroma. Feed it again with 25g flour and 25ml water. Stir, cover, and leave for another day.

  1. Day 5: Check if it’s ready by dropping a spoonful into warm water - if it floats, it's good to go. If not, feed it again with 25g each of flour and 25ml of water and let sit for another 24 hours.

  2. Day 6+: The starter should now be very bubbly and smell boozy. Keep feeding it daily with 25g flour and 25ml water if it’s not ready yet. If the container gets full, discard half before each feeding.

  3. Storage and maintenance: Once active, store in the fridge. To use, take it out 12 hours in advance, discard half, and feed with 100g flour and 100ml water. Let it warm up at room temperature. If it’s been sitting for a while, it may need a couple of feedings to reactivate.

Shop the tools you will need

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