ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sour Starter

Yield Makes 12 cups


  • 3 1/2 cups bread flour
  • 1 cup rye flour
  • 8 cups water
  • 1 (1/4-ounce) package active dry yeast

How to Make It

  1. Whisk together all ingredients in a large bowl. Cover tightly with plastic wrap. Store at room temperature. You may use after 1 day at room temperature. Add 1 cup warm water, 1 cup bread flour, and 1/2 cup rye flour every other day. Discard remaining Sour Starter if you don't intend to use it after a few days.

  2. Note: Sourdough starters may be stored at room temperature indefinitely, as long as you "feed" the starter with water and flour. In fact, some sourdough starters are more than 20 years old.