Before you get scared- this is not hard. I’ve been baking rye bread a few times a week and will share the recipe for it early next week. To bake rye bread, you need rye sourdough starter. You can buy it inexpensively on Cultures for Health website : they have a few different choices.
If you want to work, there are many ways to make this starter yourself. I always prefer the easiest way when it comes to cooking and baking, so my starter will take ten minutes of your time, stretched over three days.
Keep in mind that temperature is important. The warmer it is in your house, the faster the starter will work. Do not put you starter in a cold place and do not close it with a lid: it may cause the beneficial bacteria to die. I close my rye started with a towel, so that it can “breathe.”
Once your starter is ready, you have to “feed” it more rye flour and water about once a week. Here’s how this works:
When you are ready to bake some bread, add 2 cups of rye flour and 2 cups of warm water to your finished starter. Mix well. Take out 1/2 cup of this mixture: this is your new starter and you can refrigerate it. The rest is the base for your bread dough.