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Whole Wheat or Rye Sourdough Starter

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  • Author: Gigi Mitts


If you are a beginner, it is advisable to prepare a Sourdough Starter using all-purpose flour. Once you feel you have got the reins of preparing your own Sourdough Starter, you can graduate yourself to prepare healthier, but slightly more difficult versions of the same using whole wheat and rye instead of all-purpose flour.


  • Whole wheat flour or Rye flour
  • Water


  1. Combine 3/4th cup and 2 tablespoons of whole-wheat flour or Rye flour and 1/2 cup of warm water in a large container. Cover it with a breathable lid and keep it at a warm place having a temperature of about 75 to 85°F. Let it stand for 24 hours.
  2. After 24 hours, you will notice bubbles appearing at the surface of the contents. Discard half of the contents from the bowl.
  3. Add 3/4 cup and 2 tablespoons of the flour and 1/2 cup of warm water to the remaining contents. Mix well and cover again.
  4. Continue the process of feeding every 12 or 24 hours for 7 to 10 days until the mixture has a distinct, vinegary odor with bubbles being visible throughout.
  5. Once ready, you can use it immediately for baking bread or other items, or store it in the refrigerator or freezer for future use.