Sourdough Rye Bread

Directions

1. 1
   Take a ball (1.5-inch diameter) of starter.
2. 2
   Add 1/2 cup lukewarm water and 2 tablespoons rye flour.
3. 3
   Mash with a fork until well blended.
4. 4
   Set aside in a warm place to allow the sponge to start. The degree of sourness depends on the length of time this is allowed to stand.
5. 5
   Minimum is about 12 hours and maximum about 24 hours.