• thumbnail image 1
Print to PDF

Print recipe

Sourdough Starter



0 portion(s)

Sourdough Starter

  • 300 g whole rye grains, (organic or biodynamic is best)
  • 400 g filtered water, (do not use tap water)
  • 6
    Preparation 3min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

    Step 1
  1. Place 100g of the rye grains into the TM bowl. Mill for 1 minute at speed 10.

    Transfer rye flour to glass jar and add enough water to make a sloppy paste. Leave in a clean place uncovered at room temperature for 9 hours.

  2. Repeat Step 1 twice more. On the third time, cap the jar and keep on the bench if you are using within the next day or place it in the fridge. The starter should have a sour smell and small bubbles should be visible on the sides of the jar.

    If you are going to make bread every 1 or 2 days you can keep the starter on the bench and feed daily. Make sure you have enough room in the jar for the starter to grow.

    If you are only going to make bread once or twice a week, keep your starter in the fridge. 24 hours before you want to make your bread, take it out of the fridge and feed every 8 hours till bubbly and active.

    See Sourdough Bread for a bread recipe to use your starter.


Accessories you need



You can use other grains to feed the starter but rye has the greatest longevitiy and gives the best sour flavour.

Only use filtered water to feed your starter as the chlorine present in tap water can kill the yeasts and bacteria present in your starter.

If you are going away for 1-2 weeks just feed your starter before you go and keep it in the fridge. Make sure it has lots of room to grow otherwise it can spew out of your jar. When you get back, feed it and leave it at room temperature for a day or so to reactivate all the organisms inside.

If you are not going to be able to feed your starter for more than 2 weeks, give it to a friend to look after.

It's a good idea to keep a little of your starter in the freezer. That way if something goes wrong with your batch you can always take it out of the freezer, bring it back to room temperature, feed it every 8 hours for 3 or 4 times and then it should be ready to go again.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.