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Rye Sourdough Starter

Rye Sourdough Starter — a community recipe on Potlikkr.

Ingredients

• 1.0 pkg Dry Yeast
• 3.0 cup Tepid Water
• 3.5 cup Medium Rye Flour
• 1.0 Small Onion

Method (preview)

1. 1

   Dissolve the yeast in 2 cups tepid water, 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. 2

   Remove the onion . Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with a cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending on the room temperature, this result may take a slightly longer or shorter time.)