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sourdough rye bread starter day 3
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4.91 from 11 votes

Rye sourdough starter

A rye sourdough starter provides the natural yeast and 'tang to the rye sourdough loaf below and can also be used in other breads and baking.
Prep Time5 mins
Total Time5 mins
Course: Side
Cuisine: German
Servings: 5 (ie enough for 5 loaves, approx)
Calories: 52kcal
Author: Caroline's Cooking
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Ingredients

Day 1

  • 2 ½ tbsp rye flour 25g
  • ¼ cup water 52g/60ml, lukewarm

Day 2

  • 2 ½ tbsp rye flour 25g
  • ¼ cup water 52g/60ml, lukewarm

Day 3

  • 2 ½ tbsp rye flour 25g
  • ¼ cup water 52g/60ml lukewarm

Day 4

  • 2 ½ tbsp rye flour 25g
  • ¼ cup water 52g/60ml, lukewarm

Instructions

  • On the first day, mix together the flour and water until it forms a thick paste, cover but loosely and leave in a warm place for 24 hours
  • The next day, stir the mixture then add the additional flour and water. Mix them in, then cover and set aside overnight again.
  • Repeat each day - by the third or fourth day it should be showing a good level of bubbles. It should be fine to use on the 4th day, but you can also feed again and use on the 5th day. 
  • After you have taken some out to use for the loaf, you can either feed again to keep it alive and then keep taking some out as you need it to use or as it gets too big. Alternatively, you can cover and let it 'sleep' in the fridge. Then when you need it, take some out, feed it in the same way as above and it should come back to life after a day or two. 

Notes

Note - recommend using mineral/bottled water or boiled and cooled water to mimimize chlorine in the water. 
Timing is active time, not the various wait times in between.

Nutrition

Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 2mg | Potassium: 56mg | Fiber: 1g | Iron: 0.4mg