Ian’s Sourdough Starter and Rye Recipe

Our resident Sourdough baker, Ian, shares their recipes for making a starter and baking rye sourdough with it. Check it out:


Solid Sourdough Starter Recipe


Two parts white bread flour**

One part de-chlorinated water


**Not for bread machines. All-purpose flour can be substituted



Boil water for a minute to de-chlorinate. Mix in flour. Let sit for three days, then feed with half a cup flour every three days. Cover with cloth, or lightly place other lid on top to allow circulation. Add warm water (tap water is fine) if you need a liquid starter. Seal container tightly and store in fridge if unable to feed it for a week or longer.


Quick Rye Sourdough



1.25 cups warm water

2.25 tbsp yeast

1.3 cups rye flour

2.6 cups white bread flour

2 tsp salt

1.5 cups starter**

2 tbsp molasses***

2 tbsp canola oil****


** Or to taste. Adjust wet-to-dry ingredient ratio according to feel, depending on whether you are using a solid or liquid starter. Can use a white flour starter or rye starter

*** Any sugar is suitable, but taste will vary. Adjust wet-to-dry ingredient ratio according to feel, depending on whether you are using a solid or liquid sugar

**** Any oil is suitable, but taste will vary



Preheat oven to 400 degrees Fahrenheit. In one bowl, stir together warm water and yeast until dissolved. In another, stir together flours and salt. Make a well, pour in yeast mixture, stir until consistent. Make a well, mix in other ingredients. Fold together until dough forms a ball, should stick slightly to the bottom of the bowl.


For more bubbles in finished product, cover and let rise for 60 mins or until dough has doubled in size. Can leave in fridge overnight instead for long-fermenting and stronger sour taste. Otherwise, knead for 3 minutes or until consistently soft. Shape into a ball, pinching loose ends together at the bottom of the loaf. Can cover and let rise for another 45 minutes. Score two or three times, an inch deep, with a very sharp knife or razor blade.


Bake for 30-40 minutes on cookie sheet or in a pot with metal handles. For darker, crispy crust, place pan of water on bottom rack and/or spray loaf with water. Loaf is done when it can be lifted while maintaining its shape and makes a hollow sound when knocking on the bottom. Let cool completely before cutting. Yields two loaves or one large loaf.