In a glass or ceramic bowl, or jar that has been scalded, combine
flour
and yeast, add water and blend well. Add onion slice, cover with
plastic
wrap and pierce plastic with fork to release gases. Place in a
warm,
draft-free place, at an even 85F for 3 days.; stir several times
daily.
Remove onion slice and refrigerate until ready to use. Onion imparts
a
strong flavor and this starter can only be used with compatible
rye
recipes; rye starter without onion can be used in any rye sourdough
recipe.
To replenish, always use rye flour. If starter does not
seem
bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast
over and
stir in well.
Like whole wheat starter, you may have to plan longer
rising
times for dough made with this one.