Danish Rye Sourdough Starter

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$12.99
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Danish Rye Sourdough Starter

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Made with rye flour, this sourdough starter culture makes delicious rye breads. For best results, we recommend feeding your sourdough starter weekly.

This sourdough starter is available as a dried culture.

Dried sourdough starters are shelf stable and do not have to be fed or cared for immediately. Dried sourdough starters can be ready to create baked goods within 3-5 days.

Detailed instructions will be included with your order. Click here to view our Danish Rye Sourdough instructions.

Questions on Danish Rye Sourdough Starter

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  • From Cindy B. at 5/2/13 8:12 PM
    • Are any of the sourdough starters completely dairy-free? Are there any ingredients other than flour and water?
    • All of the sourdough starters are completely dairy-free. None of them have any ingredients other than flour and water, and of course the yeasts and bacteria that make up the culture.
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  • From Ann B at 2/7/13 2:21 PM
    • What are the differences between the Danish and Swedish Rye starters?
    • There are subtle flavor differences between these rye sourdoughs, due to the different bacteria strains and proportions in each.
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  • From Melissa P at 3/26/12 10:36 AM
    • How many loaves or pounds of bread can this make?
    • This is a reusable (heirloom) culture that, with proper care, can make endless loaves of bread.
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  • From Kelly R at 1/29/12 10:30 AM
    • Are your sourdough starters organic?

      Thank you,
      Kelly R
    • While the starters themselves are not certified organic, they are grown with flour that is certified organic.
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delicious, mild, vigorous Review by LacyGene
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I got this as a thank you gift for something (I don't remember what anymore.) All I had to do was pay for shipping, but it has been about two months ago and the starter has been very happy. I've been feeding it rye flour morning and night. I keep a pure starter in a jar and then when I get too much in the jar, I'll put some in a larger crock and feed that with whatever flour I want to or feel like. I've made biscuits, pancakes, waffles, crepes, and pizza crust this way. The sourdough flavor has not been overpowering in any of these recipes. (Posted on February 6, 2013)