Muscle Momma Sourdough

The Best Tasting Sourdough Bread

I’ve been baking sourdough for a few years now, always on a mission to make the best tasting sourdough bread possible. Once I got comfortable with the basics, I started experimenting with adding different flours. I found that using just 10% whole wheat made my loaves extra fluffy (that recipe is here) but when I tried 10% dark rye, the taste was a total game changer.

Everyone who tried my bread started complimenting me — and not the usual polite “this is good,” but more like, “Wait, what did you do different? This tastes so much better than usual!” That’s when I started calling it my secret ingredient: dark rye flour.

This post isn’t sponsored by Big Rye or Bob’s Red Mill (but a girl can dream, right?). I actually reached out to them since I genuinely love this dark rye flour — no response yet, but I haven’t given up hope, Bob 😉

This little addition has become my secret weapon when I really want to impress someone with a loaf of sourdough. I’d love for you to give it a try and see if you can taste the difference — the depth and flavor that a touch of rye brings to your bake is seriously next level.

This post and recipe are not sponsored, but this website does use affiliate links, which may earn a small commission on Amazon purchases — at no extra cost to you. Thank you for supporting my content!

This bag of dark rye is less than $4 at my local grocery store but I do see it available on amazon from time to time. I’m sure other dark rye flour brands would work great for this recipe too!

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Why Add Rye Flour to Sourdough?

1. Rich depth of flavor:
Dark rye flour adds a gentle tang and subtle earthy sweetness that develop as the dough ferments. Even just 10% gives your bread a deeper, more complex flavor — without making it dense or heavy!

2. Faster fermentation:
Rye flour is naturally rich in sugars and enzymes that help feed your starter and give your dough a little boost. That’s why rye loaves tend to rise faster than all-white breads.

3. Gorgeous color:
The darker bran in rye creates that beautiful golden-brown crust.

4. Light texture with hearty flavor:
Using only 10% rye adds just enough depth and color while keeping the crumb soft, airy, and full of oven spring — the best of both worlds.

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How to Make the Best Tasting Sourdough

Step 1 – Mix the Dough

In a large bowl, combine:

• 100 g active sourdough starter
• 360 g warm filtered water

Stir until the starter dissolves and the water looks slightly milky. Then add:

• 450 g bread flour
• 50 g dark rye flour
• 10 g sea salt

Mix with a dough whisk until a shaggy dough forms. Cover and let it rest for 1 hour. This rest gives the flour time to absorb the water and kick-starts gluten development naturally.

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Step 2 – Stretch & Fold

After the rest, perform four rounds of stretch and folds spaced 30 minutes apart:

1. With wet hands, grab one side of the dough, stretch it up, and fold it over itself.
2. Rotate the bowl and repeat on all four sides.
3. Cover and rest for 30 minutes between each round.

This method builds necessary strength and structure in your dough.

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Step 3 – Bulk Fermentation

Bulk fermentation is the first long rise after mixing your dough, where the sourdough starter ferments the flour, creating air bubbles and developing flavor. Let the dough rise, covered, until it’s roughly doubled, jiggly, and bubbly. Warmer kitchens move faster; cooler ones take more time. With the added rye, you’ll notice it moves a little faster than an all white flour dough, so start checking early and often.

I like to use this chart as a guideline, but I use the visual cues (mentioned above) to know when my dough is done. This may take some practice to get down if you’re new to baking sourdough.

Dough Temp	Typical Bulk Time*
80°F / 27°C	4–5 hours
75°F / 24°C	6–7 hours
70°F / 21°C	9–10 hours
65°F / 18°C	13–14 hours

*Time starts from the initial mix in Step 1. Rye’s enzymes and minerals accelerate yeast activity, so it’s best to keep a close eye — overfermentation can make the dough sticky and fragile.

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Step 4 – Shape

Once your dough is showing visual signs (doubled, bubbly, and airy), gently turn it out onto a surface. Using wet hands and a wet bench scraper, shape it into a round or oval loaf depending on the shape of your proofing basket. If shaping feels tricky, I’ve included a quick video below that walks you through it.

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Step 5 – Final Proof

You have two options:

Cold Proof (recommended):
Place your shaped loaf seam side up in a well-floured banneton or towel-lined bowl. Cover and refrigerate for 12–18 hours. This slow proof deepens the rye flavor and makes scoring much easier.

Room Temperature Proof:
Let it rise at room temperature for about 2-3 hours, until the dough has puffed up noticeably and springs back slowly when poked.

I recommend the cold proof because it makes the dough easier to handle, easier to score, improves flavor, and you can bake on your own schedule!

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Step 6 – Bake

1. Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
2. Flip your dough onto a piece of parchment paper. Dust the top with rice flour and score with a sharp lame or razor.
3. Carefully transfer into the hot Dutch oven, cover, and bake 30 minutes covered + 15 minutes uncovered.
4. Remove and let it cool completely before slicing — at least 1–2 hours.

Cutting too early can lead to a gummy interior, especially with rye’s higher enzyme activity.

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Tips for Success

• Watch the fermentation: Rye dough ferments faster, so rely on visual cues more than the clock.
• Use bread flour for strength: Rye has little gluten, so pairing it with bread flour keeps your loaf light and structured.
• Hydrate well: Rye absorbs water differently than wheat — don’t be afraid of a slightly sticky dough.
• Embrace the flavor: A touch of rye gives your bread a rustic, bakery-style aroma that’s impossible to replicate with plain flour alone.

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I hope this becomes your go-to loaf when you want something simple but extra flavorful. If you bake it, tag me on Instagram @musclemommasourdough — I love seeing your bakes!

If You Liked This, Try This:

• Mini Sourdough Loaves for Bread Bowls – perfect for soup night, these cozy mini loaves (with a hint of rye) are crusty outside, soft inside, and double as personal loaves or edible bread bowls.