How To Make A Sourdough Rye Starter

What is a sourdough rye starter? Fermentation is an ancient method of capturing wild yeast to leaven baked goods. Learn how to make your own!
Course Bread
Cuisine German
Keyword easy, fermented, healthy
Prep Time 2 minutes
Total Time 2 minutes
Servings 1
Calories 266kcal
Author Eva Burg



  • Warm room with a constant temperature of 23°-24°C
  • Non-reactive container to store the starter glass or plastic
  • Wooden or plastic spoon
  • Breathable lid such as a clean towel or coffee filter
  • Space to ferment with no other cultured foods nearby to avoid cross-contamination


  • Combine ¾ cup flour and ½ cup of warm water in a glass or plastic container. Make sure the container can hold about 1 litre, to avoid overflow.
  • Stir it vigorously to incorporate air; cover with a breathable lid.
  • Let it sit in a warm place at around 73 °F/23 °C, for 12-24 hours.
  • Feeding every 12 hours will increase the speed at which the organisms will be multiplying; if you feed every 24 hours it will take a bit longer but it might be easier to sustain.
  • After the first 12 - 24 hours you should start seeing some bubbles, indicating that organisms are present.
  • Repeat the feeding with ½ cup warm water and ¾ cup flour.
  • Stir vigorously, cover, and wait again for another 12-24 hours.
  • Before feeding the starter every 12-24 hours, remove half of the starter and discard it. Feed with ½ cup warm water and ¾ cup flour.
  • After about 5-7 days the sourdough starter should have enough yeasts and bacteria to be used for baking.


Calories: 266kcal | Carbohydrates: 57g | Protein: 8g | Fat: 1g | Sodium: 7mg | Potassium: 286mg | Fiber: 9g | Calcium: 18mg | Iron: 1.9mg