Rye sourdough starter

Rye sourdough starter is a natural leavening culture made by fermenting rye flour and water with wild yeasts and lactic acid bacteria. Compared to standard wheat starters, it has a distinctly sourer taste, darker color, and thicker consistency. It is used as a leavener for rye and dark breads, giving them their characteristic mildly tangy flavor, moist crumb, and extended shelf life. It must be regularly refreshed with rye flour and water to maintain activity. It is essential in traditional baking of Russian, German, and Scandinavian breads.