Rye Sourdough Starter

Directions

1. 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. 2
   Remove the onion.
3. 3
   Beat in 1 cup tepid water, then 1 1/2 cups rye flour.
4. 4
   Cover with the cloth and let stand for 24 hours longer.
5. 5
   The starter should now be pleasantly sour-smelling, almost beery, and bubbly.
6. 6
   (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result.)
7. 7
   TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding.
8. 8
   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.