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How to Make Rye Sourdough Starter
How to Make Rye Sourdough Starter

Before you jump to How to Make Rye Sourdough Starter recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is now a lot more popular than before and rightfully so. There are a lot of health conditions associated with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get people to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make some simple changes that can start to make a difference to our day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably pick out lots of items out of habit. As an example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One nutritious alternative that can give you a positive start to your day is oatmeal. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.

All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to how to make rye sourdough starter recipe. You can cook how to make rye sourdough starter using 2 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make How to Make Rye Sourdough Starter:
  1. Provide up to 500 g rye flour or other whole grain flour (slightly over a pound)
  2. Prepare up to 500 ml warm water
Steps to make How to Make Rye Sourdough Starter:
  1. Day 1: In a large bowl, mix 100 g (about 9-10 Tbsp) rye flour with 100 ml (100 g if using scale) luke warm water. Cover with a lid or plastic wrap and let sit on the counter for 24 hours (stir one time after 12 hours to mix in air).
  2. Day 2: Add another 100 g (9-10 Tbsp) rye flour and 100 ml (or 100 g) to the same bowl. Mix in well and recover with plastic wrap. Again let it sit for 24 hours (stir one time after 12 hours).
  3. Repeat step 2 until you see a lot of air bubbles in the dough and there is a significant increase in size after 12 hours of sitting. It should start to smell "sour" like a strong sourdough smell then it tends to turn to a more mild sour-fruity smell. Depending on the season and temperature of your house it could take as little as 3 days up to about 5 or 6 days.
  4. Once the sourdough is 'ripe' and ready, put about 100 g in a jar with lid and store in the refrigerator. Use the remaining sourdough for a recipe right away.
  5. To keep your sourdough healthy, "feed" it every week or two by adding 50 g rye flour and 50 ml (or 50 g) water and mixing well.

Using a fork, draw the flour into the center and mix lightly. Then (I like to use my hands) mix the starter and flour and water a little at a time together to create a sticky dough. The percentage indicates the hydration of the flour in the starter. This is my simple, no fuss guide to making a sourdough starter. I want to make the whole process accessible and approachable.

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