Instructions: * (Theres enough Stage three for two loaves; I refrigerate half for the next day, because I make it in the bread machine.)

Its convenient to make Starter one day, Stages one and two the next day, refrigerate, then Stage three and the bread the next day. Note that this bread contains no shortening or sugar.

Starter:
Mix; cover; leave in oven with light on until bubbly (up to 24 hours).

Stage one (large mixing bowl!):
Mix; sprinkle another 1/4 C rye flour over the top; let stand in oven until double, with deep cracks on top (4 - 8 hours).

Stage two: add the following to Stage one: Mix; sprinkle another 1/4 C rye four over top; cover; proceed as before.

It can be refrigerated at any stage.

Stage three: add the following to Stage two: Mix and proceed as before.

Set aside 1/4 - 1/2 C as starter ; cover with film of water; cover container; refrigerate.

Altus:
Soak some leftover rye bread in water a few hours or overnight in fridge.

squeeze dry and crumble. This will keep covered in fridge.

NOTES : This is a fabulous sourdough rye recipe (no molasses, chocolate, coffee, or fat).

This is real bread! Its flavorful and chewy. None of this balloon bread stuff. I can send you the recipe if you like, but the book is great, and loaded with wonderful tips.

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