Rye Sourdough Starter


Additional information

Weight .15 kg
Categories: ,


Dried- packaged in an envelope:

Grown with biodynamic / organic rye flour and filtered water

A sourdough starter is a Symbiotic Community Of Bacteria and Yeats a SCOBY. This package is more than enough to make up your wet starter and have some to keep as back up and then use eternally. It has a myriad of uses and will condition the grains it ferments into a more nutritious, delicious and digestible food.

Store airtight, at cool room temperature until ready to make up a sourdough starter. This package is more than enough to make up your wet starter and have some dried, as back up. Crush or grind the dried starter you received then use like this.

75g tepid filtered water, 1 teaspoon of crushed or ground starter, 50gms rye flour

Weigh the water into a clean bowl
Add the dried starter to the water and stir well
Soak for 1 hour
Add the fresh rye flour and stir well and  transfer to a clean glass jar

Place a rubber band around the jar at the level of the mix. Cover the jar with a cloth which, will allow air but not critters into the mix. Secure the cloth over the jar with a second rubber band. Leave on the bench at room temperature for 6-10 hours. Take one tablespoon of this mix and repeat adding the tablespoon to 75g water and 50gms rye flour, discard the remaining starter- really. Leave the newly refreshed mix 6-10 hours and repeat this process using only 1 tablespoon of active starter in each refreshment until the starter doubles or triples in volume in the time between refreshments (6-10hrs). Once it is doing so you can also test for readiness by taking a teaspoon of this mix and dropping it into cold water. If it floats it is ready to use to bake with.

When baking daily keep in an open container at ambient temperature and maintain 1-2 times a day. In-between baking, store your starter in an airtight container in the fridge and maintain once a week.

The information for this product can be found in my book Ferment. Read and follow the instructions in Leaven page 169