Starter type
Rye Starter (100% Hydration)
Jar shows consistency at 100% hydration (liquid flat surface), bubble density from very-fast activity, and hue from the rye medium base. Peak rise marked on jar side.
- Hydration
- 100%
- Flour base
- rye medium
- Activity
- very-fast
- Flavor
- robust-sour
About Rye Starter (100% Hydration)
100% rye flour starter. Extremely active — peaks in 3-6 hours at 76°F. Robust earthy-sour flavor. Essential for traditional rye breads (Roggenbrot, pumpernickel, Finnish rye), and excellent as a small addition to wheat dough levains for flavor boost. Rye ferments faster than wheat because rye flour contains more nutrients readily accessible to the yeast and bacteria. Many advanced bakers maintain both a liquid white starter and a rye starter for different applications.
Feeding ratio: 1:1:1
Refrigerate after feeding; feed 1:5:5 weekly. Rye starters keep very well refrigerated.
Feed calculator
Use the selector below to set the feed ratio (default 1:5:5 for weekly refrigerator maintenance). Adjust current and target weights.
- Keep (mature starter)
- 27.3 g
- Add flour
- 136.4 g
- Add water
- 136.4 g
- Discard
- 22.7 g
- Total after feed
- 300 g