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
Related references on this site
- Flour spec: rye medium — the base flour that defines this starter's flavor
- Starter discount math — how much flour + water your starter contributes to the dough
- Levain build from starter — preferments built off this starter for individual bakes
- Guide: starter discount math explained — why the calculator subtracts levain weight from your scaled flour
- Autolyse before adding starter — 30-60 min flour + water rest improves extensibility and reduces mix time
- All 5 starter types — side-by-side: liquid 100%, stiff 50%, rye 100%, whole-wheat 100%, GF rice