Sourdough Starter: A Simple Guide (Part 1)

The most common question for anyone who bakes sourdough bread is: how do you make a sourdough starter? How do you make a rye starter, and how about a wheat one? Really, how? In this article, Sourdough Starter: A Simple Guide, I’ll show you how to get that magical jar of bubbly goodness that can be kept forever, passed down from family to family, friend to friend, and is the foundation of all things bread.

Why Start with a Rye Sourdough Starter?

Today, I’m going to show you how I make my starter. And I’m starting with rye. After working with many starters over the years, I’ve come to the conclusion that the quickest, simplest, and most reliable way to begin is to make a rye starter first. Thanks to its natural characteristics, rye is much more stable and predictable than wheat. Once your rye starter is ready, you can easily “convert” part of it into a wheat starter.

Of course, you can start a wheat starter from scratch, but it takes longer and doesn’t always succeed on the first try. Since I bake both rye and wheat breads, having two starters works perfectly for me. In this post, I’ll walk you through how to make a rye starter. In the next post, I’ll cover wheat.

Essential Tips for Making a Rye Sourdough Starter

I make a rye starter, I always:

• Use a kitchen scale – it’s important to follow the ratios carefully.
• Mix the starter in a separate bowl, then wash and dry the jar before transferring the starter back into it.
• Discard any leftover starter—don’t save it! At this stage, the starter contains lots of bad bacteria.
• Keep the starter in a warm place, but not over 28°C (82°F). It’s best if you find a spot that’s between 24-26°C (75-79°F). A lower temperature is fine, but it will slow down the process a lot.

Now, let’s get started!

Mix 100g of water with 100g of rye flour. You can use any rye flour you prefer, but keep in mind that different flours behave differently, so your results might vary slightly depending on your choice).

Transfer the mixture into a jar—not too wide, as it will be hard to notice the starter’s growth. Close the lid and mark the level of the mixture on the jar with a marker. Let it sit for 48 hours. Check in after 24 hours to see how things are going!

Day 1 (or 24 hours after mixing):

Chances are, nothing much will have happened yet. The starter might have grown a little, or not at all. You might notice an unpleasant smell, which is totally normal at this stage. If the starter hasn’t actively doubled in size and become soft, don’t rush to feed it. I usually wait around 45 hours before the first feeding.

Day 2 (36-45 hours after mixing):

By now, your starter might have risen and then fallen. It should be quite soft, with visible bubbles, and the smell is likely still unpleasant. Now it’s time to feed it.

Pour 100g of water into a clean bowl, then add 75g of the starter mixture from the jar (discard the rest, and wash and dry the jar). Stir the starter into the water. Then, add 100g of rye flour and mix thoroughly. Transfer the mixture to a clean, dry jar and close the lid.

Day 3 (about 20 hours after the first feeding):

During this time, the starter may rise a lot, possibly even double or triple in size, then start to fall again. It will become airy and might even get a little runny. It’s time for the second feeding.

Repeat the same process as the first feeding:
100g of water, 75g of starter from the jar, 100g of rye flour. Mix everything in a separate bowl and transfer it to a clean jar.

If everything is going well, your starter should be ready to be fed again after about 12 hours. It should double or triple in size, start to collapse, and become airy. You can feed it again, but this time we’ll switch to smaller amounts with a ratio of 1:2:2. Use a smaller jar for this too.

50g of water, 25g of starter, and 50g of rye flour. Mix, then transfer to a clean jar.

From this point on, I keep the starter at room temperature.

12 hours later, you can feed the starter again using the 1:2:2 ratio (50g of water, 25g of starter, 50g of flour).

Your rye starter is ready, and you can now try baking this basic rye-wheat sourdough bread.

From this point, you can continue feeding your rye starter twice a day, or place it in the fridge and feed it once a week.

For more bread inspiration and behind-the-scenes bakes, feel free to check out my bread-focused Instagram