Almost Deli Rye (Starter) by cooking202

[BakerAunt]

Almost Deli Rye
Submitted by cooking202 on April 08, 2006 at 6:47 pm
* Exported from MasterCook *

1 tablespoon Yeast
2 cups Warm water
3 cups Rye flour
1 Thick slice of raw onion

Day 1
Dissolve yeast in 1 cup of water. Blend in 1 1/2 cups of rye flour. Stir in onion, cover loosely with plastic wrap and set aside at room temperature. Let the sour rise and fall back.

Days 2 and 3
Stir the sour twice a day.

End of Day 3
Remove onion and add second cup of water. Blend in remaining 1 1/2 cups of rye flour. Allow sour to rise and fall again. At this point, the sour is ready to use.

Based on "Rye Sour" recipe from "The King Arthur 200th Anniversary Cookbook".

Helpful Hints:
Use bottled spring water. The yeast went wild when fed with spring water in lieu of tap water.
Replenish the starter by adding 1 cup of warm water and stirring in 1 1/2 cups of rye flour. Allow sour to rise and fall back.
Toss some crushed caraway seeds into the sour whenever it is fed to enhance the flavor.
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Per Serving (excluding unknown items): 1119 Calories; 6g Fat (4.6% calories from fat); 33g Protein; 242g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 16 Grain(Starch); 1/2 Lean Meat; 1 Fat.

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