Untitled Recipe
- 10m Prep Time
- 0sCook Time
- 10m Ready In
A guide to creating a sourdough starter from scratch using wholemeal rye flour and water. The starter is fed daily until active, then can be converted to a wheat-based starter.
Ingredients
- flour
- water
- yeast
- salt
- sugar
- honey
- agave syrup
- rye flour
- wheat flour
- wholemeal flour
- organic flour
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.7 mg
- Iron: 12.6 mg
- Magnesium: 234 mg
- Phosphorus: 735 mg
- Potassium: 1013 mg
- Zinc: 6.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- flour
- water
- yeast
- salt
- sugar
- honey
- agave syrup
- rye flour
- wheat flour
- wholemeal flour
- organic flour
Let's Cook
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Step 1.
Mix equal weights of wholemeal rye flour and water (e.g., 50 g each) in a plastic container with a lid. Stir until no dry flour remains. Loosely cover and leave at room temperature (20–22°C/68–72°F) for 24 hours.
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Step 2.
After 24 hours, check for bubbles or a fruity smell. Discard half the starter (about 50 g) and add 50 g fresh wholemeal rye flour and 50 g water. Stir, cover, and leave for another 24 hours.
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Step 3.
Repeat the feeding process daily (discard half, add equal weights of flour and water) until the starter doubles in volume within 4–8 hours after feeding and smells pleasantly sour. This typically takes 5–7 days.
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Step 4.
Once the starter is active, you can convert it to a wheat starter if desired: feed with equal weights of white or wholemeal wheat flour and water instead of rye, following the same discard-and-feed routine for 2–3 feedings until the starter is fully wheat-based.