Dill Pickle Rye Sourdough Starter ~ Old World ~ How To Make Sourdough Starter ~ Noreen's Kitchen

Start with a clean jar at least 2 quarts in size.

Add 1/2 cup of pickle juice, 1/2 cup water, 1/2 cup dark rye flour, and 1/2 cup light rye flour to the jar along with a pinch or 1/8 teaspoon of yeast.

Give everything a stir and cover with either a coffee filter or a mesh lid.

Allow to sit overnight.

On day 2, add 1/2 cup of water and 1/2 cup of light rye flour. Stir and allow to sit overnight.

Repeat the instructions for day 2 on days 3, 4, and 5.

On day 6, feed your starter with 1/2 cup water and 1/2 cup light rye flour and allow to sit for 30 minutes before removing the amount you intend to use in your recipe.

Equipment Needed

Spice Level:

Allergens