Instructions: Combine 1/2 cup of the warm water, the yeast and sugar and let stand until double in bulk.

Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour, make a soft dough.

Spread 1 1/2 cups flour on a kneading surface and turn the dough out on to it. Knead adding more flour if necessary to make a soft dough that will hold its shape. Do not over-kneed. The dough should be only slightly elastic, ever a bit sticky.

Form the dough into a ball and put it in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours.

Turn the dough out onto a lightly floured surface and knead it a few strokes to expel the air. Cover with a towel and let rest for 15 minutes.

Divide the dough in half. Form each half into a loaf by flattening it to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape ends of the oval loaves neatly and place them on two cornmeal-dusted baking sheets, seam side down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled.

While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400F.

Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if you like.

Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with the glaze, exchange shelf positions, and remove the water pan. Bake for 20 or 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf.

Cool the bread on racks.

Description: "The wonderful New York Rye Bread"

Yield: "2 loaves"

To Audrey Konie who asked for a real Jewish Rye...heres one Ive used for a long time. As transplanted East Coasters it reminded us of home. A word of warning, however, store it in a brown paper bag, not plastic, and the crust will stay crisp. The starter takes a couple of days to "work", but I made up a jar of it for my fridge and just feed it until I want to bake the bread again.

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