Organic rye sourdough starter 100g (with recipe & instructions)

I’m not sure what counts as vintage but I reckon in the world of food this could qualify as it’s now 12 years old! (To anyone thinking wtf, this is a good thing for a sourdough starter; the older they get the more robust, resilient & possibly flavoursome they become)…

It’s had some near death experiences in its time, including when I left it a bit too close to a big pile of washing up which Graham got stuck into with gusto. I noticed it being poured away just in the nick of time & lunged at it like it was a child about to be hit by a car.

Anyway, to celebrate its ripe old age I’ve added it to my online shop.

Rye does have some gluten in it, but a lot less than ‘normal’ bread, & the main reason I love a sourdough rye is not only its rich taste & slightly dense, sticky texture which is absolutely delicious warm or toasted, but it’s SO easy to make. It doesn’t even need kneading…

If you’re thinking of buying one of these just make sure that you have a 1 or 2 litre kilner jar or similar (glass with a wide neck), a piece of muslin/ thin cotton & elastic to secure it, a smallish whisk, some white & wholemeal rye flours, & somewhere warm to store it. This is important, as warmth really is key to keeping a starter happy.

Some people use a sunny window sill in summer & an airing cupboard in winter.

I have a year round setup which works for me as it’s pretty fail-safe. I do get laughed at for ‘mollycoddling’ my starters but who cares – it makes me good bread!

I basically have a heat pad (for plant germination & suchlike) on my kitchen shelf to put my starters on, then I have a piece of thin neoprene wrapped around them held on with a piece of elastic – a bit like the Aussies have stubby coolers for their beers.

Choose whatever works for you.

Please note that on arrival the starter will very much be alive but in a slightly dormant state due to travelling in the post.

I suggest feeding it twice a day as per the instructions until it has a bubbly texture when stirred, & very important – only use white rye flour to feed the starter, not wholemeal.

The recipes for my rye sourdough bread & starter care are included when you buy the starter, which can live on with you indefinitely.