total time: 2 to 3 days
This sour starter is used for making Jewish rye bread.
INGREDIENTS:
Rye Sour Starter:
½ cup rye flour
⅛ teaspoon active dry yeast
1 cup warm water (110 degrees F)
1 tablespoon crushed caraway seeds
1 teaspoon minced onion

Stage One:
½ cup water
1½ cups rye flour
1 recipe Sour Starter

Stage Two:
½ cup warm water (110 degrees F)
1 cup rye flour

Stage Three:
½ cup water (use warm water if sour has been refrigerated)
1 cup rye flour, or more