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Yeast-Free Rye Sourdough for Bread

by Editorial Staff

Sourdough for making rye bread at home.

Summary

Course

Baking

Ingredients

Water – 300 ml
Rye flour – 10 tablespoons.

Instructions

Mix water with flour with a whisk and put in a warm place.
And so every day, until a characteristic leavened smell appears.
The prepared sourdough will be enough for making 1 kg of bread.
If after the work did you have a ready-made sourdough, which I am 100% sure of, then you can switch from one type of sourdough to another type in 1 day. Place 4-5 tablespoons of the finished starter culture in a container for a new starter culture, add the recipe water, and mix the ingredients. Place the lid on the container and refrigerate. The next day you have a leaven with new properties.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.