2 1/2 ts Yeast
2 c Water
2 c Rye flour
1 sm Onions
1 c Water
1 1/2 c Rye flour
Sprinkle yeast over tepid water. Beat in flour till no lumps remain. Peel
and halve onion; add to starter. Cover loosely with cloth & let stand at
room temp for 24 hrs.
Remove onion. Beat in tepid water & flour. Cover with cloth and let stand
for 24 hrs more. The starter should now be pleasingly sour-smelling,
almost beery and bubbly.
Feed once a week with 1/2 c tepid water & 3/4 c rye flour and leave out
overnight. Otherwise keep in fridge. (Good idea to feed the day before
you’re going to use it.)