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True New York Sour Rye Bread, Part 1 Of 2 (Starter)

True New York Sour Rye Bread, Part 1 Of 2 (Starter) is a home-style recipe. Serves 1. See Directions for Starter Info Starter (Prepare 48 hours in advance) Caraway seeds can be ground in a coffee or spice grinder or with a mortar and pestle.

Ingredients

• 1/2 cup
• 1/8 tsp
• 1 cup
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Starter (Prepare 48 hours in advance)

2. 2

   Combine all the ingredients in a large bowl and mix until smooth.

3. 3

   The mixture should have a thin, soupy consistency.

4. 4

   Cover and allow to stand in a warm spot until bubbly and fermented.

5. 5

   It can be left up to 24 hours.

6. 6

   Stage One (Prepare 24 hours in advance)

7. 7

   All of the Starter, above 1/4 cup rye flour for sprinkling

8. 8

   In a large bowl or container, combine the water, 1 1/4 cups of the flour, and the Starter; stir until smooth.

9. 9

   Sprinkle 1/4 cup flour over the entire surface of the sour.

10. 10

    Let stand, covered with a cloth or clear plastic wrap, until doubled in size and the floured top appears cracked with fissures spread widely apart.

11. 11

    This may take 4 to 8 hours.

12. 12

    Avoid letting the sour collapse.

13. 13

    To the Stage One sour add the water and 3/4 cup of the flour; mix until smooth.

14. 14

    Wipe down the sides of the bowl.

15. 15

    Sprinkle the remaining 1/4 cup flour over the entire surface of the sour.

16. 16

    Allow to rise in a warm area 4 to 8 hours.

17. 17

    Proceed with Stage Three.

18. 18

    Stage Three 1/2 cup water (see Note*)

19. 19

    Sometimes the process goes awry.

20. 20

    There is a remedy.

21. 21

    The bakers call it an einfrisch, meaning to refresh.

22. 22

    Let this einfrisch stand, covered, at room temperature or in a warm spot until bubbly.

23. 23

    If desperate, add a pinch of yeast.

24. 24

    When ready, add enough flour to make a first stage, allow to rise, and proceed with two more stages.