Rye Sourdough Starter

The 4-cup batch of starter made by this recipe is enough to bake any of our rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. This starter is considerably thicker than the White-Flour Sourdough Starter, which we use for the English Muffins and other breads.

When you “feed” leftover starter—which should be done every 2 weeks or so—add a little rye flour