Starter Rye Sourdough Bread Recipe:

Ingredients

Day 1

  • 1/2 cup rye flour
  • 1/2 cup water
  • 1 package yeast

Day 3

  • 1/2 cup rye flour
  • 1/2 cup water

Day 4

  • 1/2 cup flour
  • 1/2 cup water

Method

Place the rye flour, water and yeast in a bowl and mix together. Place mixture into a glass jar and cover with cling wrap. Leave it in a warm place about 80 F for two days. Be sure to stir the mixture twice a day with a wooden spoon. On the third day add 1/2 cup of rye flour and 1/2 cup water. Give the mixture a good stir. On the forth day add another 1/2 cup rye flour and 1/2 cup water. Allow to sit for another 2 days, still stirring twice a day. After the 6 th day you can use the starter and place in the fridge.