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Le Chaudron recipe
Levain maison (chef naturel)
Homemade sourdough starter
⏱ 40 minServes 1Medium730 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 servings
125 g (4 oz)whole rye flour (French T130)
75 g (2½ oz)bread flour (French T65)
200 g (7 oz)lukewarm unchlorinated water
1 tsphoney
- 125 g (4 oz) whole rye flour (French T130)
- 75 g (2½ oz) bread flour (French T65)
- 200 g (7 oz) lukewarm unchlorinated water
- 1 tsp honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Allow 5 to 10 days before your first loaf, 7 on average. Day 1: in the jar, mix 50 g of rye flour, 50 g of lukewarm water and the honey, then cover with a cloth without sealing.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Leave the jar at room temperature, ideally around 25 °C (77 °F), for 24 hours while wild yeasts and bacteria move in.
- Day 2: put the jar on the scale, discard half the mixture, then feed the starter with 25 g of rye flour and 25 g of lukewarm water, stirring well to aerate.
- Repeat this feeding once a day, 25 g of flour and 25 g of water each time, alternating rye and wheat. If it rises and then falls in the first few days, that’s normal — keep going.
- Mark the level with the rubber band right after each feeding. The starter is ready when it doubles in 4 to 6 hours several days in a row, with a pleasant tangy smell — usually between day 5 and day 10.
- Keep the starter in the fridge between bakes, feed it twice the day before baking, and always save a spoonful to keep it going forever.
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