Rye Sourdough Starter

Step 1

The first step is to combine one cup of rye flour with one cup of filtered water in your glass bowl. Give it a good stir, scraping the sides of the bowl to fully incorporate the flour and water. Cover with a clean tea towel and let it sit at room temperature for 24 hours. I like to keep mine in a warm spot in the kitchen, such as next to the stove. Starters are happiest when warm and fed.

Step 2

Discard half of the mixture, then repeat the feeding from the day before. Stir and cover.

Step 3

Day 3-5: Repeat instructions from Day Discard, feed, stir, and cover, waiting 24 hours for feedings.

Step 4

On days six and seven, repeat instructions from Days 3-5, but reduce the wait time to 12 hours between feedings.

Step 5

Day 7: By the end of the week, you should be seeing signs of activity in your starter. Look for foaminess, bubbles or doubling in size. Really, all three should be present, with the emphasis on the bubbles throughout.