Sourdough Rye Bread

1. 1

   Take a ball (1.5-inch diameter) of starter.

2. 2

   Add 1/2 cup lukewarm water and 2 tablespoons rye flour.

3. 3

   Mash with a fork until well blended.

4. 4

   Set aside in a warm place to allow the sponge to start. The degree of sourness depends on the length of time this is allowed to stand.

5. 5

   Minimum is about 12 hours and maximum about 24 hours.

No additional tips available.