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                          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
                        Halved.

  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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