Rye Starter

Rye Starter

Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic

Directions:
In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste.
Cover with a damp cloth, and set aside at room temperature for 24 hours.
Stir well, and discard 1/2 of the rye flour paste.
Stir 1/2 cup rye flour and 1/4 cup water into the remainder.
Cover with a damp cloth, and set aside at room temperature for 24 hours.
Repeat for day three.
Some activity should now be noticeable: the starter should be bubbly.
Stir well.
Measure starter, and transfer to a 1 quart glass jar.
Stir in amounts of water and bread flour equal to the amount of starter.
Add more water until the starter resembles a thick but pourable batter.
Set aside for 24 hours.
Starter should be very active with lots of bubbles in the batter.
Stir well.
Measure, and return 1 cup starter to the jar.
Begin feeding regularly, every 4 to 6 hours, doubling the starter each time.
For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.