Making a Sourdough Starter (with Rye Flour)

Baking bread with sourdough feels a bit like magic. With just flour, water, and a little patience, you create a living sourdough starter that gives your loaves flavor, character, and a wonderfully crisp crust. In this blog, I’ll guide you step by step through making your own sourdough starter with rye flour — perfect for anyone just starting out with sourdough baking.

Why use rye flour for a sourdough starter?

Rye flour is ideal for making a sourdough starter. It’s packed with nutrients and natural yeasts, which often makes the starter active more quickly than when using wheat flour. Especially for beginners, a rye sourdough starter is a reliable and forgiving choice.

Recipe: Making a sourdough starter with rye flour

What you’ll need

• 100% wholegrain rye flour

• Water (preferably lukewarm)

• A glass jar (approx. 500 ml)

• Spoon or spatula

• Kitchen scale

Day 1 – Start your sourdough starter

Mix:

• 50 g rye flour
• 50 g water

Stir until you have a thick, smooth paste. Scrape down the sides of the jar, place the lid loosely on top (not airtight!), and set it in a warm spot at about 20–24 °C (68–75 °F).

Day 2 – First feeding

You may already see a few small bubbles, or nothing may seem to be happening yet — both are completely normal.

Add:

• 50 g rye flour
• 50 g water

Stir well, cover loosely again, and let it rest.

Day 3–5 – Your starter comes to life

Now things really start happening. The starter may smell sour, bubble actively, or even collapse temporarily. All of this is part of the natural sourdough process.

Repeat daily:

• Discard half of the starter

• Add:

  • 50 g rye flour

  • 50 g water

Keep stirring and feeding daily. At this stage, if you like, you can gradually replace part of the rye flour with wheat flour.

When is your sourdough starter ready to use?

Your starter is ready when it:

• Doubles in size within 4–6 hours after feeding
• Smells pleasantly tangy (not sharp or musty)
• Is full of small and larger bubbles

This usually happens around day 5 to 7.

Helpful tips for a successful sourdough starter

• Always use clean utensils
• Do not cover the jar with a cloth; this can encourage mold growth
• Place a rubber band around the jar after feeding so you can easily track how much your starter rises

And now what?

Your sourdough starter is officially alive! In the coming days, it will only get stronger and develop more character. With a little care and regular feeding, you can enjoy it for years. In my next blog, I’ll share everything you need to know about maintaining your sourdough starter: how often to feed it, what to do if it becomes less active, and how to store it when you’re not baking.

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