My Sourdough Rye Bread Starter

* Exported from MasterCook II *

My Sourdough Rye Bread Starter

Recipe By : ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 packet dry yeast & 3 C. tepid (80 deg)
3 1/2 cups medium rye
1 small onion -- halved

Dissolve the yeast in 2 C. water, then beat in 2 C. flour beating till
there are no lumps. Add the onion, cover loosely with a cloth and let stand
at room temp. for 24 hours.

Remove the onion, beat in 1 C. tepid water, then 1 1/2 C. flour. Cover
again and let sit 24 hours longer. The starter should now be pleasantly
sour-smelling, almost beery + bubbly. Depending upon the room temp. a
slightly shorter or longer period of fermentation may produce this result.

The starter is now ready and can be refrigerated for up to 24 hrs. before
use, without further feeding. If you must hold it longer, the night before
you plan to use it add 1/2 C. tepid water and 3/4 C. flour and let stand
overnight. You should feed the starter every 2 weeks or so, using 3 parts
flour to 2 parts water. Let it stand overnight as before. Or freeze for
future use. Just remember to thaw it, and let it ferment at room temp,
before use.

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