Rye Sourdough Starter

[kirra]

Rye Sourdough Starter

Ingredients

2 1/4 teaspoons active dry yeast 1 1/2 cups water 2 cups rye flour
1 Tablespoon caraway seeds

Preparation:

In a 4-quart nonmetallic container, dissolve yeast in warm water (110° to 115°F); let stand 5 minutes. Add rye flour and caraway seeds; stir. Cover loosely with plastic wrap; let stand in a warm place 2 to 3 days. Stir twice each day. The starter will rise and fall during the fermentation period. It will become thinner as it stands. A temperature of 80° to 85°F is best for developing the sour flavor.

When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir starter before using. The starter can be used for baking or placed in the refrigerator for later use.

To use the starter, measure out the desired amount as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours.

Replenish remaining starter with 3 parts rye flour to 2 parts water and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir and store in refrigerator.

If starter is not used every week, stir in 1 teaspoon sugar to keep it active.