Instructions: Dissolve the yeast in 2 cups tepid water, beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours.

Remove the onion . Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with a cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending on the room temperature, this result may take a slightly longer or shorter time.)

TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold it longer, the night before it is wanted add 1/2 cup tepid water and 3/4 cup rye flour and let stand at room temperature overnight,

To Feed Leftover Starter: which should be done every 2 weeks or so- add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount into a large enough quantity for baking, do the job in several steps, never adding a larger amount of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours. To increase further, add more flour and water in the same proportions and let it ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage freeze it. Thaw, then feed the starter and let it ferment at room temperature until it is again bubbly enough to use.

Description: "Necessary to make Jewish "Corn" Bread & Sour Rye with Caraway Seeds"

Yield: "3 cups"

NOTES : You must start this a couple of days before you want to use it. It does not fit in a half-gallon container as it is fermenting....will spill out.

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