Rye Sourdough Starter Instructions

Everything you need to activate, feed, use, and maintain a lively rye sourdough starter with a naturally tangy flavor.

⏱ 12-24 hours between feedings🍞 Ready in approximately 3-7 days

Set up for success

What you need

Use a clean one-quart glass jar and room-temperature ingredients. For best results, we recommend organic rye flour.

Rye Sourdough Starter pouch with rye flour, water, glass jar, breathable cloth, rubber band, and mixing utensil

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Rye flourOrganic rye flour is recommended for activation.

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WaterRoom-temperature water free of chlorine and fluoride, such as bottled spring water.

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One-quart glass jarClean and roomy enough for the starter to grow.

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Mixing utensilFor stirring each feeding thoroughly.

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Breathable coverCoffee filter or tight-weave cloth plus a rubber band.

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Starter cultureOne packet of dehydrated Rye Sourdough Starter.

Temperature matters: keep the covered jar in a warm place between 75-85°F (24-29°C) during activation.

Activation guide

Wake up your starter

Follow each feeding in order. Mark steps complete as you go, and use the reminder button before every 12-24 hour waiting period.

Choose the timing that fits your starter: select a 12-hour reminder when your starter is moving quickly in a warmer environment, or 24 hours when it needs the longer end of the printed feeding window.

STEP 1Done

Combine the starter

Add the entire packet of starter to 1 Tbsp. rye flour and 1 Tbsp. room-temperature water in a one-quart glass jar. Stir thoroughly. Cover with a coffee filter or other breathable material, secure with a rubber band, and culture at 75-85°F (24-29°C) for 12-24 hours.

What to look for: You're looking for your starter to bubble between feedings. That's fermentation at work!

STEP 2Done

First feeding

After 12-24 hours, feed the starter with an additional 2 Tbsp. rye flour and 2 Tbsp. water. Stir thoroughly.

What to look for: Your starter should have the consistency of pancake batter. Add flour or water to adjust as necessary.

STEP 3Done

Build the culture

After 12-24 hours, feed 2 Tbsp. of the starter with an additional 4 Tbsp. rye flour and 4 Tbsp. water. Stir thoroughly.

STEP 4Done

Increase the feeding

After 12-24 hours, feed 1/4 cup of the starter with 1/2 cup rye flour and 1/2 cup water. Stir thoroughly.

STEP 5Done

Discard, then feed

After 12-24 hours, discard down to 1/4 cup starter and then feed the starter with 1/2 cup water and 1/2 cup rye flour. Stir thoroughly.

STEP 6 · REPEAT FOR 3-7 DAYSDone

Repeat until active

Repeat Step 5 every 12-24 hours for 3-7 days. Do this until the starter has the consistency of pancake batter and is bubbling regularly within a few hours of feeding. That is when your starter is activated and ready to use!

Ready signal: Ready signal: consistent bubbles within a few hours after feeding and a pancake-batter consistency.

THE FINISH LINE

Your starter is ready

Once it is bubbling reliably within a few hours of feeding and has a pancake-batter consistency, you can build up the amount needed for a recipe.

Feed according to the ratio on your recipe - but do not discard as you go. It is ready to bake with 4 hours after the last feeding. Reserve at least 1/4 cup to continue maintaining.

Bake with it

Using your starter

To build up starter for a recipe, feed according to the ratio on the recipe - just do not discard as you go. It is ready to bake with 4 hours after the last feeding. Reserve at least 1/4 cup to continue maintaining.

Keep it going

Maintaining your starter

Choose the schedule that fits how often you bake.

On your counter

Frequent bakers: feed your starter once every 24 hours.

1 part starter · 1 part water · 1 part flourMeasured by volume

In your fridge

Weekly/monthly bakers: in colder temperatures your starter goes into hibernation, so feed every 5-7 days just like you would on the counter.

1 part starter · 1 part water · 1 part flourMeasured by volume

Troubleshooting

Is this normal?

Most starter changes are simply signs that the culture needs warmth, time, or food.

I do not see bubbles yet

Give it the full feeding window. Keep the jar at 75-85°F and continue the printed feeding schedule. Activity can begin slowly.

It is thicker or thinner than pancake batter

Adjust a little at a time. Add a small amount of water if it is too thick, or a small amount of rye flour if it is too thin.

There is grey liquid on top

The starter is hungry. Stir the liquid back in or pour it off, then continue with the next discard-and-feed cycle.

It smells strongly sour or like acetone

That usually means it needs food. Continue the prescribed feeding schedule.

I see pink, green, blue, or fuzzy growth

Stop and discard the starter. Colored or fuzzy growth can indicate contamination. Clean the equipment thoroughly and contact our team before restarting.

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