rye starter

Sour Rye Flour Starter - or ‘Zakwas Żytni’ as we call it - is a tangy, lacto-fermented liquid. It’s used as a base for traditional Polish soups (such as Żur, Żurek and Zalewajka), but also to thicken stews and sauces. It’s easy to make: some flour, quite a bit of water and...tons of patience.

This recipe makes around 500ml (just over 2 cups) of Zakwas, that’s enough for around 2.5 litres (2.6 liquid quarts) of Żurek (that’s roughly 8 portions)

Zakwas Żytni: Sour Rye Flour Starter for Żurek (Polish Sour Rye Soup)

tbsp (100 grams) Wholemeal Rye Flour

(500 milliliters) Water

garlic

bay leaves

all-spice berries

back peppercorns

dry marjoram

At a later stage, you’ll need a cooled...

At a later stage, you’ll need a cooled boiled water. I’m mentioning it now, so that the water has time to cool. If you have an activated carbon filter at home, you can use that filtered water instead.

Prepare a 16 oz (500 ml) jar. We...

Prepare a 16 oz (500 ml) jar. We don’t want any bacteria in there, so it needs to get clean. There are two easy ways to sterilize a jar:In a microwave: pour some water into the jar, set it on the highest setting for 2 minutes. Normally, we would sterilize the lid in a pot of boiling water, but this time the lid won’t be necessary. Dry up the jar completely. On the stove: Using a detergent, wash the jar in the sink. Rinse thoroughly. Place the jar in a cooking pot, and pour boiling water over it. Wait a minute or two and remove carefully with a jar lifter. Alternatively, you can pour cold water over and around the jar and bring the water to a boil, cook for a few minutes. Then remove carefully from the pot.Check out a post on Wikihow for more tips on sterilizing jars.

You don’t have to measure the amounts exactly....

You don’t have to measure the amounts exactly. A general rule of thumb is: “one part of flour to three parts of water”. For the size of our jar, drop in ⅔ US cup (100 g) of rye flour.

Pour a little bit (3-4 tablespoons) of boiling...

Pour a little bit (3-4 tablespoons) of boiling water in and mix well with a spoon. This will “wake up” the gluten present inside the flour.

If you got some gooey mud at this...

If you got some gooey mud at this stage - you’re in the right spot.

Now, add the garlic. It’s also a good...

Now, add the garlic. It’s also a good moment to add the spices in (all-spice berries, peppercorns, bay leaf, marjoram), but personally I skip this step - see my explanation under the “Notes” section.

Fill the rest of the jar with cooled...

Fill the rest of the jar with cooled boiled water (or with water filtered using activated carbon filter). Mix everything together with a spoon. 

We don’t want any bugs in our 'Zakwas'. ...

We don’t want any bugs in our 'Zakwas'.  Cover the jar with a piece of muslin, cheesecloth, or any other natural cloth and secure it with an elastic band or a piece of string. For that purpose, I use a muslin square that I chop into smaller pieces.

The flour needs to ferment for 4-5 days,...

The flour needs to ferment for 4-5 days, ideally in a shaded, but warm spot - 77°F/25°C would be ideal.

Check on the jar every day. There is...

Check on the jar every day. There is no need to open it and stir it - just let it be. 

In the first 3 days, you’ll notice tons...

In the first 3 days, you’ll notice tons of activity. If the garlic (or spices if you used any)  floats to the surface, I just rock the jar a little bit to submerge it.

After 4-5 days at room temperature, 'Zakwas' is...

After 4-5 days at room temperature, 'Zakwas' is ready. The fragrance should be pleasant: distinctively sour, but not overbearing, not razor-sharp.

Once it’s done fermenting, screw the lid on...

Once it’s done fermenting, screw the lid on and keep 'Zakwas' in the fridge. It will be good for 2 weeks.

Now you can use your Rye Starter to...

Now you can use your Rye Starter to make Żurek Soup. If you skipped the spices in 'Zakwas' (as I usually do), remember to add them when brewing the soup.

There’s something magical about creating your own sourdough starter from scratch. It’s more than just a baking ingredient—it’s a living culture that brings your bread to life. Whether you're new to sourdough or have baked a few loaves already, building your own starter is one of the most rewarding steps in your baking journey. This guide is here to help you get started with confidence, using simple steps and ingredients you likely already have at home. If you've ever been intimidated by sourdough, don’t worry—we’re going to break it down together.

How to Make a Sourdough Starter at Home

sourdough yeast

For flour, it’s best to use unbleached all-purpose flour flour

flour flour

Let’s start building your sourdough culture. Begin by preparing a flour blend: mix 150 grams of unbleached all-purpose or bread flour with 150 grams of whole rye or wheat flour. Store this blend in a container—it will be your feeding mix for the days ahead.

On Day 1, combine 30 grams of your flour blend with 30 grams of water in a clean jar. Stir thoroughly to make sure all the flour is hydrated. Cover the jar loosely (a lid set on top or a piece of cloth secured with a rubber band works well) and place it somewhere warm—around 72°F to 75°F is ideal. A warm kitchen counter away from direct sunlight is usually perfect.

Now, let it sit undisturbed. This waiting period is crucial. Over the next 24 to 72 hours, you should begin to see some activity: small bubbles, a slight rise, and possibly a mild sour smell. This is the beginning of wild fermentation.

Top 2 rye starter recipes from across the web

The most viewed rye starter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zakwas Żytni: Sour Rye Flour Starte...

How to Make a Sourdough Starter at ...

Top 2 rye starter recipes from across the web

The most viewed rye starter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zakwas Żytni: Sour Rye Flour Starte...

How to Make a Sourdough Starter at ...

The most viewed rye starter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine