Basic Sourdough Starter

Preparation info

  • Yield:

    1 lb

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric %



  1. Combine the water and rye flour and mix together. Place in a nonreactive container (such as stainless steel or plastic) and cover. Let stand at room temperature until the mixture becomes bubbly and fermented and has a noticeable fermented aroma. This should take 2 or 3 days.
  2. Mix together the ingredients in Stage 2 to make a stiff dough. Cove