Rye Sourdough Starter
Make real rye sourdough bread, English muffins, noodles, and more at home!
Each bag contains:
- 1 packet of dehydrated Rye Sourdough Starter Culture.
Instructions for using this culture are included and may be found here.
Shipping and Storage Information
- Our Rye Sourdough Starter Culture is shipped in a barrier-sealed packet as a dehydrated culture.
- Store in a cool, dry place.
- Use by date on bag.
Rye Sourdough Starter Culture Ingredients
- Organic rye flour, live active cultures
- This product contains no GMO ingredients.
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We’ll send you a free replacement
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Expert Help
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INGREDIENTS THAT LOVE YOU BACK
Your Rye Sourdough Starter Culture is made from organic rye flour and live active cultures.
These live active cultures will leave your gut happy and healthy as they are non-GMO giving you all the great probiotics to help you digest food and fight off bad bacteria!
HOW TO MAKE YOUR RYE SOURDOUGH STARTER
Step 1:
Add the packet of starter to flour and room temperature water in a jar and stir.
Cover the jar with a breathable material secured with a rubber band. Leave the starter in a warm place (70-80°F) for 12-24 hours (depending on personal preference).
Step 2:
After 12-24 hours, feed the starter with an additional 2 Tbsp. of flour and 2 Tbsp. water. Stir thoroughly. (Repeat process 3 times).
Step 3:
Split starter in half and feed the starter with ½ cup water and flour. Stir thoroughly.
Repeat this every 12-24 hours for 3-7 days. Your culture will then be ready to make your favorite bread recipe!
Step 1:
Add the packet of starter to flour and room temperature water in a jar and stir.
Cover the jar with a breathable material secured with a rubber band. Leave the starter in a warm place (70-80°F) for 12-24 hours (depending on personal preference).
Step 2:
After 12-24 hours, feed the starter with an additional 2 Tbsp. of flour and 2 Tbsp. water. Stir thoroughly. (Repeat process 3 times).
Step 3:
Split starter in half and feed the starter with ½ cup water and flour. Stir thoroughly.
Repeat this every 12-24 hours for 3-7 days. Your culture will then be ready to make your favorite bread recipe!
PRO TIP CORNER
You’re looking for your starter to bubble between feedings. That’s the fermentation at work!
The time commitment dedicated to feeding the culture is literally only minutes per day or even per week if the starter is stored in the refrigerator.
The overall time commitment in baking the bread will be 30 to 40 minutes of prep along with a hands-off rising time of 4 to 24 hours.
SEE OUR SOURDOUGH IN ACTION!
SEE OUR SOURDOUGH IN ACTION!
"I activated my sourdough starter over a year ago and it's still going strong and making delicious bread (and pizza crust, and crackers and pretzels!) I have so much fun doing this... Definitely recommend this product."
Hayley
"I purchased the Sourdough starter after many failed attempts to get one going on my own. The starter worked perfectly and the instructions are clear. Having a great time learning about the variety of things to make with sourdough."
Susanna
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What Our Customers Are Saying
I haven't baked/cooked with my rye sourdough yet, but I can say it has been very easy to start and smells great.
It took only 3 days to reconstitute and then it's been just a joy to have around. It bounds back when I leave it in the fridge for a week and it is just easy to use.
I've cultured it with barley, rye, and wheat, and made numerous types of breads, pizzas, English muffins, pancakes, and even desserts (like gingerbread, cookies) with it. It has been very adaptable, tolerating a wide range of temperatures (after it was already live). I love how quick it is, as well.
Love this! My sister became so excited to hear I was making sourdough rye bread as it is one of her favourites. It was easier than I thought and was thoroughly enjoyed. Now for sourdough rye English muffins...yeah!!!