Sourdough Starter
  • Days 1-3
  • 56 g (2 ounces) tepid water
  • 70 g (2.5 ounces) rye flour
  • Day 4 and Weekly
  • 99 g (3.5 ounces) tepid water
  • 70 g (2.5 ounces) rye flour
  1. On day one start with a nice clean jar (mason jar) with a lid.
  2. Mix together the water and rye flour.
  3. Lightly screw on the lid and let sit for 24 hours at room temperature.
  4. On days two and three, follow the same steps, but first, observe your starter. Did it grow overnight? Are there bubbles coming up the sides of the jar? What's the smell like?
  5. On day four and on the weekly additions complete the same process, but with slightly different amounts of both water and rye flour.
  6. The sourdough starter should be refreshed every week by taking out about ¼ cup of the starter and placing in a new jar. Add the refreshment as instructed and mix together. Place back in the fridge.
Recipe by Baking My Way Through Germany at