Swedish Rye Sourdough Starter

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Swedish Rye Sourdough Starter

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Made with rye flour, this is a vigorous sourdough starter culture of Scandinavian origin.

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 to 5 days.

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

Click here for a comparison of our sourdough starters.


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Questions on Swedish Rye Sourdough Starter

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  • From Jennifer at 7/15/2013 2:07 PM
    • I purchased the swedish rye sourdough starter. Once the starter is activated, can i use it with different flours as well? Like if i wanted to make sourdough spelt bread?
    • As long as you feed the starter with rye flour, you may use other flours as ingredients in your baked goods. If you want to switch your starter to a different flour, follow the instructions outlined here:

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  • From Tom at 4/14/2013 10:01 PM
    • I am thinking about purchasing some of your starter while I have a job and storing it for the future when I might not have work.

      How long do your starter packages keep? Do I need to refrigerate the starter to help it last longer before I need to use it or should I put it in the freezer for long term storage?

      Are your ingredients for your starters Non-GMO and made with organic ingredients?
    • The unopened package of sourdough starter will last 12 months in the fridge and over 12 months in the freezer. Once activated, you can store your sourdough in the refrigerator where it only needs to be fed once a week.

      All of our sourdough starters are made using Non-GMO organic ingredients.
    • Do you find this question helpful?  Yes   No
  • From Rachel at 9/1/2012 11:24 AM
    • Is this culture made with whole grain rye? What are the ingredients in your rye culture?
    • Sourdough cultures contain water, flour and wild yeast. We use only organic flour and filtered water to perpetuate our sourdough cultures.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Very Satisfied Review by Catharth

I followed the detailed instructions and was soon making bread. I had a few questions, more than once and used the "chat now" on the website. The person on the other end responded quickly and was very helpful and all my questions were answered. I am very pleased with the cultures I buy as well as the customer support.

(Posted on 2/27/2014)

Waste of money Review by Ryan

Basically I bought the starter, organic rye flour, and some containers from restaurant surplus store. All in all I spent about $60 on supplies for this and several hours over a 1 1/2 month time span. In the end, it yielded 2 brick like loafs that had no flavor.
They should probably include a disclaimer that this starter alone can't make bread. The starter breaks down the rye (in theory, not actually in my case since the starter culture apparently never activated) then you need to add white or whole wheat flour to make bread. The gluten in rye is not sufficient to make bread. You need to add either a white flour starter or a package of instant yeast since the rye starter can't brake down the white flour.
Bottom line, the process of using rye flour to make sourdough is ALOT more complicated than they state in the videos. The directions that they provide are for white flour sourdough, rye is a completely different animal. Also, whatever sourdough you make, you will end up with gallons of starter that either must be thrown away or used to make something other than bread. Rye doesn't work with alot of the recipes to use up the extra starter. so you end up just rinsing it down the drain. I will not purchase anything from this site in the future.

Response from CFH: Rye bread is a bit different from wheat bread and does require adjustments. Please contact customer support for questions on working with your starter and chosen ingredients.

(Posted on 1/30/2014)

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