Categories: Breads, Sourdough, Starter
Servings: 1
1 1/2 c Lukewarm water
2 c Rye flour Onion slice optional
1 tb Yeast
In a glass or ceramic bowl, or jar that has been scalded, combine flour and
yeast, add water and blend well. Add onion slice, cover with platic wrap
and pierce plastic with fork to release gases. Place in a warm, draft-free
place, at an even 85F for 3 days.; stir several times daily. Remove onion
slice and refrigerate until ready to use. Onion imparts a strong flavor and
this starter can only be used with compatible rye recipes; rye starter
without onion can be used in any rye sourdough recipe. To replenish, always
use rye flour. If starter does not seem bubbly after replenishing and
standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat
starter, you may have to plan longer rising times for dough made with this
one.
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