The necessary leavener for rye flour doughs: Homemade Rye Sourdough Starter
I am not sure why such a simple process is so mysterious and considered “difficult”. “How did you make your own sourdough starter?” or “You made your own?” is often expressed with amazed excitement clearly, due to lack of simple experience. It is so embarrassingly easy to make. I recall asking that very question in that very manner. Now, I know.
And so will you! Rye or Wheat Sourdough starter is made in exactly the same fashion; however, if you are making rye bread, you do need a rye sourdough starter to leaven your loaf. Yeast will not do it. Yeast leavens wheat flour; rye sourdough starter leavens rye flour. I am 60 and still learning the most basic facts. Slap my face! Above, 50 grams of gorgeous organic rye seed is in the Thermomix bowl. The TM5 will mill a maximum of 250 grams of grain effectively.
After one minute on speed 10 and 2 seconds 3 times on Turbo, voilá! Gorgeous fresh organic rye flour. Of course, if you don’t own a Thermomix, just buy the flour!
Day One: Mix 50 grams of flour and 50 grams of tepid water together
Equal amounts is key; start small.
Stir to combine and that’s all she wrote – almost!
Place this mixture in a sterilized sealable one litre jar.
As I made a double batch for sharing, you see two.
This can be simply set in a warm place in your home. However, placing it in the oven with the oven light on for 4 days gives this little sourdough-starter-to-be the perfect environment to grow within. The temperature of the oven with the light on is about 70°F or 21°C. Perfect. Leave it in the oven for two days.
Day Three: Add 50 grams of flour and 50 grams of tepid water
Stir the newly added flour and water into the starter with a spoon to combine well.
Place back in the oven with the light on to grow.
Day Four: Add 100 grams of flour and 100 grams of tepid water
Again, stir into the starter with a spoon and replace into the oven with the light on. Do you see the bubbles, above? It is growing and fermenting!
Day Five: Take out of the Oven and Store in the Fridge
Or, use it immediately! Instructions for feeding are in the recipe. Now, is that not easy and such a beautiful thing. Oooo, the fermented sour smell is intoxicating! And the flavour of the bread! Mmmmm!
Above, the starter is added to the flour to create a dough for German Brown Bread that uses both rye and wheat flours (and therefore, both yeast and rye sourdough starter). The rule of thumb is 50 grams of starter per loaf.
Homemade Rye Sourdough Starter
Use 150 grams of this starter to make the Brown Rye German loaf; retain 250 grams to feed the starter so there will be more for the next loaf, or two loaves.
Ingredients
Ingredients for Making the Starter
Day 1
- 50 grams organic rye grain or freshly milled rye flour
- 50 grams tepid water
Day 3
- 50 grams organic rye grain or freshly milled rye flour
- 50 grams tepid water
Day 4
- 100 grams organic rye grain or freshly milled rye flour
- 100 grams tepid water
Ingredients for Feeding the Starter
- • equal amount of flour to water until desired weight is achieved
Instructions
Instructions
Making the Starter
Step One: Day 1 - 3
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Scale 50 grams organic rye grain into TM bowl; mill for 30 seconds on speed 10
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Combine 50g organic rye flour with 50g tepid water
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Place in a litre glass canning jar with a tight lid (plastic or metal); Seal and place in closed oven with oven light on for 4 days (oven bulb is about 25 W and will provide enough heat for this starter to grow)
Step Two: Day 3 (48 hours later)
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Add 50g organic rye flour and 50g tepid water to the starter; mix with a spoon to combine
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Place back in oven for 24 more hours; sealed with oven light on
Step Three: Day 4
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Add 100g organic rye flour and 100g tepid water to the starter; mix with a spoon to combine
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Place back in oven for 24 more hours; sealed with oven light on
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Starter will start slowly growing
Use or Store the Starter
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After 3rd step is completed, starter will keep 3 weeks in fridge or longer in freezer
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To use, remove from fridge and rest to room temperature before use (about an hour)
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If stored in freezer, place in fridge overnight, and remove to achieve room temperature before use (about an hour)
Feeding the Starter
Day One
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For 250g starter left from 400g batch, if 150g was used to make Brown Rye loaf, add 100g organic rye flour and 100g tepid water to starter
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Leave on counter overnight
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Continue to add 50g of each every day, until desired weight is achieved
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Keep ⅓ as starter for next batch; always add equal amounts of flour and water daily until desired weight is achieved
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Store in the fridge, or freezer, once the feeding is completed and desired amount of starter is achieved
Recipe Notes
Matthias' Brown Rye bread requires 150g of sour dough per each loaf
This batch makes 400g of starter and 250g should be reserved to grow a new batch
50grams of starter per loaf, is the average suggested amount to use
Just a peak of the possibilities!
S. Goliath says
I am a bit puzzled as to the amount of tepid water needed for your rye flour starter….. 50 grams of water? Isn’t water usually measured in mls?
Valerie Lugonja says
Greetings, S,
Weighing ingredients provides far more accurate results and you will find all professional bakers do this, and in bread making, I find it essential.
🙂
Valerie
Simon Fleming says
Hi, do you skip adding 50gr of flour and 50gr of tepid water on day 2? Is two contributions of 50gr then the 3rd is the 100 and 100?
Thanks,
Simon
Valerie Lugonja says
Hi Simon,
No. Only 50/50 on Day 1. Then leave starter for two days, as written. Day 3, 100/100 – etc. Let me know how it goes!
🙂
V
shawna hughes says
Where is the recipe for the bread you can make with this starter?
Valerie Lugonja says
Sorry for not answering sooner, Shawna! There is a search bar on the top right sidebar in case you can’t find anything. I tried to copy the link to the bread but it wouldn’t show up in the comments. It is my all-time favourite bread… certainly a labour of love but soooooo good. It is called “THERMOMIX TRADITIONAL GERMAN BROWN BREAD” so search for that in my search bar and it will come up right away! Let me know if you make it!
Cheers!
Valerie
Chelsea says
Do you have a recipe for 100% rye Sourdough. I’ve made the starter! Now to try and use it. I don’t want to use any wheat
Valerie Lugonja says
I do not, Chelsea. I love the German Brown Bread and never ventured further.
Good Luck on your search.
🙂
Valerie
Matt says
Is the +/-5g accuracy of the TM5 good enough, or does the 50g of flour and water need to be within 1g of each other?
How do you know when/if the sourdough starter is ‘off’?
Valerie Lugonja says
The TM5 scale accuracy is enough, Matt.
🙂
Valerie