What You'll Need
Sangaste Rye Flour (325g total)
Water, room temperature and non-chlorinated (325g total)
Directions
DAY 1 — MIX
100g Rye Flour
100g water
Stir together into a thick, porridge-like paste. Cover loosely and rest at room temperature.
DAY 2 — FEED
Add:
50g Rye Flour
50g water
Mix well and keep covered.
DAY 3 — BUILD
Discard half, then add:
75g Rye Flour
75g water
Stir to a thick batter. By now the aroma should be turning pleasantly tangy.
DAY 4 — STRENGTHEN
Discard half, then add: 100g Rye Flour
100g water
Your starter should be bubbly and just slightly risen.
DAY 5 — READY
Your starter is active and ready to use when it smells clean and sour, shows steady bubbling, and rises and falls predictably between feedings.
TEXTURE GUIDE
A healthy rye starter is thick — like wet clay, not pourable batter. It should be slightly sticky and dense.
HOW TO USE
Feed once and use at peak activity for rye breads, porridges, or sourdough builds.
STORAGE
Keep at room temperature and feed daily for regular baking. For longer breaks, refrigerate and refresh before use.
TRADITIONAL TIP
To preserve your starter the way Finnish bakers have for generations, spread a thin layer on parchment, let it air dry completely, then crumble and store in a cool, dry place. It will keep for months and come back to life with just a little flour and water.
