Rye Sourdough Starter

* Exported from MasterCook *

RYE SOURDOUGH STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Jewish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Dry yeast
3 c Water, tepid (80-degree)
3 1/2 c Flour, rye medium
1 Onion, small, peeled and
Halved.

The 4-cup batch of starter made by this recipe is
enough to bake any of the rye breads requiring a rye
starter, with enough left over to serve as the nucleus
for another baking. When you "feed" leftover
starter... which should be done every 2 weeks or so..
add a little rye flour and water, using 3 parts of
flour to 2 of water. To build up a small amount of
starter to a quantity large enough for baking, do the
job in several steps, never adding a larger measure of
flour than the amount of starter on hand. Let the
starter stand at room temperature overnight or for up
to 24 hours, until it is bubbly and no longer smells
floury. To increase further, add more flour and water
in the same proportions and again let the starter
ferment until it is bubbly enough to use. Store
leftover starter in the refrigerator between bakings
and "feedings," and for indefinite storage, freeze it.
Thaw, then feed the starter and let it ferment at room
temperature before use. Makes about 4 cups.

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. Remove the onion. Beat in 1 cup tepid water, then
1 1/2 cups rye flour. Cover with the cloth and let
stand for 24 hours longer. The starter should now be
pleasantly sour-smelling, almost beery, and bubbly.
(Depending upon the temperature of the room, a
slightly longer or shorter period of fermentation may
produce this result.) TO USE: The starter is now ready
for use and can be refrigerated for up to 24 hours
before use, without further feeding. 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.



- - - - - - - - - - - - - - - - - -