*  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
   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.
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