Sourdough Starter


5 servings



  • 1 pint jar (glass or plastic, never metal)
  • 1/2 cup of tap water
  • 1/2 cup of rye flour
  • Paper towel
  • Rubber band


  1. Let your water sit out overnight — this will allow the chlorine to evaporate and will prevent it from killing important microbes you need for your starter.
  2. Add the water and flour into the jar.
  3. Instead of using the lid of the jar, place the paper towel on top of the jar and secure it with a rubber band.
  4. Place the container in a place where the temperature is constant (around 70°F).