---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Sourdough Rye Starter
  Categories: Breads
       Yield: 1 servings
  
            NFXS18B                         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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