0: 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
1: When you "feed" leftover starter
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4: which should be done every 2 weeks or so
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6: add a little rye flour and water, using 3 parts of flour to 2 of water
7: 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
8: Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury
9: 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
10: Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage, freeze it
11: Thaw, then feed the starter and let it ferment at room temperature before use
12: Makes about 4 cups
13: 1
14: Dissolve the yeast in 2 cups of the tepid water, then beat in 2 cups of the rye flour, beating until no lumps remain
15: Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours
16: 2
17: Remove the onion
18: Beat in 1 cup tepid water, then 1 1/2 cups rye flour
19: Cover with the cloth and let stand for 24 hours longer
20: The starter should now be pleasantly sour-smelling, almost beery, and bubbly
21: (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result
22: ) TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding
23: 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
24: From Gemini's MASSIVE MealMaster collection at www
25: synapse
26: com/~gemini