Sourdough Rye Starter
This starter is easy to make and can be used for years.
INGREDIENTS | YIELDS APPROXIMATELY 1 QUART OF STARTER
- 6 cups water
- 1¾ teaspoons active dry yeast (1 package)
- 4½ cups rye flour
- 1 cup bread flour
Day 1: In a glass or ceramic bowl, combine 2½ cups water, yeast, 1 cup rye flour, and bread flour. Stir to combine, cover with cheesecloth, and set aside at room temperature for 7 days. Stir the starter once a day.
Days 8–14: Remove 1 cup of starter; replace it with ½ cup rye flour and ½ cup water. (Removed starter can be used instead of water to make pancakes, biscuits, or muffins.) Stir to combine, then set aside at room temperature for 24 hours. Repeat each day for the next 6 days.
The starter is now ready to use. Always replace what you use with an equal amount of rye flour and water, in the same proportions as in Step 2. Refrigerate when not in use, and repeat the process for 5–8 days before using again.
