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Pas de jaloux: if we feed one starter, we must feed the other one. Last week we baked wholemeal bread with our wholemeal sourdough starter – a.k.a. Lola – so, today, we’re sharing Flubber’s recipe for Rye bread, sour dream of crispiness.

This is a pure rye recipe, so we recommend using a pure rye starter only.

On the night before baking, we put 20 g of pure rye sourdough starter in a large bowl, add 75 g of rye flour, 120 ml of lukewarm water and stir gently with a wooden spoon. The aim is to revivify your starter before making bread the next day. Cover the bowl with plastic wrap and leave it on the counter overnight. 

Before bed: don’t forget to feed your mother starter a little rye lovin’ and to return it to the fridge.

Morning has broken, and on to baking one loaf of rye bread.


225 g rye flour
140 ml water
5 g salt
Oats to cover


  1. Uncover the refreshed sourdough starter and add all the ingredients, except the oats. Mix well with a wooden spoon. You don’t need to knead: let the rye and sourdough do the work.  
  2. Shape the dough into the loaf of your choice. We recommend you wet your hands before doing this step to prevent the dough from sticking too much.
  3. Pour the oats onto a working surface and carefully roll the loaf in them to coat it. 
  4. Flour thoroughly a proving basket or any recipients you might be using (we’re still using a pan, but smaller this time!). Place the loaf and cover with oiled plastic wrap. Prove at room temperature for 4 hours. 
  5. Preheat the oven to 220C.  
  6. Slowly roll the loaf onto a floured baking sheet. Bake for 20-25 minutes. You can lower the heat to 200C if and when the crust appears to bake too fast. 
  7. Let the loaf cool down on a wire-rack.

We highly recommend serving with a slice of smoked salmon, a drizzle of herbes de Provence and a squeeze of lemon.

Bon appétit !

Irene & Margaux

The Salmon Pink Kitchen

Cooking, reading and writing from a salmon pink kitchen, Gastronomically yours, Irene & Margaux