Rye Sourdough Starter

1. 1

   Dissolve the yeast in 2 cups of the tepid water, then beat in 2 cups of the rye flour, beating until no lumps remain Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours.

2. 2

   Remove the onion.

3. 3

   Beat in 1 cup tepid water, then 1 1/2 cups rye flour.

4. 4

   Cover with the cloth and let stand for 24 hours longer.

5. 5

   The starter should now be pleasantly sour-smelling, almost beery, and bubbly.

6. 6

   (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result.)

7. 7

   TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding.

8. 8

   If you must hold the starter longer before use, the night before it is wanted, add 1/2 cup tepid water and 3/4 cup rye flour and let is stand at room temperature overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.