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SOURDOUGH RYE STARTER

Category:    Bread, Sourdough, Starter
Yield:1 servings
 
           NFXS18B                         1 1/2 c  Lukewarm water
      2 c  Rye flour                                Onion slice optional
      1 tb Yeast                          
 
  In a glass or ceramic bowl, or jar that has been scalded, combine flour and
  yeast, add water and blend well. Add onion slice, cover with platic wrap
  and pierce plastic with fork to release gases. Place in a warm, draft-free
  place, at an even 85F for 3 days.; stir several times daily. Remove onion
  slice and refrigerate until ready to use. Onion imparts a strong flavor and
  this starter can only be used with compatible rye recipes; rye starter
  without onion can be used in any rye sourdough recipe. To replenish, always
  use rye flour. If starter does not seem bubbly after replenishing and
  standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat
  starter, you may have to plan longer rising times for dough made with this
  one.


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