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Bernard Clayton`s Rye Sour (needed for Rye Bread)

mkcmkc Posts: 3
edited November -1 in Baking


2 medium onions, coarsely chopped
4 cups rye flour, stone ground preferred
3 1/2 cups hot water (120°-130°)
4 1/2 tsp dry yeast
1 Tbs caraway seeds
a length of cheesecloth in which to tie the onion pieces


1. Tie the onion pieces into a bag made with cheesecloth. Put aside for the moment.

2. In a large bowl measure the rye flour and water. Stir to mix. Sprinkle on the yeast and work it into the rye mixture. Add the caraway seeds.

3. When the mixture is thoroughly blended, push the onions down into the center of the sour. Cover tightly with plastic wrap and put aside overnight but no more than 24 hours.

4. Lift out the onions, scrape the sour off the cloth, and discard the onions.

5. The sour can now be used as part of the sponge in all sour rye breads. It can be refrigerated for later use.




You need 1/2 this recipe to make the Heavy Sour Rye recipe.

Number of Servings: 8 cups

Time to Prepare:

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