SIMPLER SOURDOUGH STARTER--WILD YEAST

Steps:

• Using scrupulously clean equipment, mix the warm water with the rye flour. It will be wet and sticky. Let sit a few minutes, then transfer to a clean jar, such as a canning jar, and secure a piece of plastic lightly over it with a ring, as Magic Dave suggests. Put in a warm place, about 25 C or in the 70s F, for a few days, stirring once daily and observing if it is getting bubbly and pleasantly, tartly sour-smelling. You can use a clean spoon to take a small test sample. It should be an edible-sour, like sauerkraut or yogurt, and a dull grey-brown. If it's grown anything colourful, don't eat it but throw it out and start over. The day before you want to bake, feed the starter by mixing in another batch of one-cup-water and one-cup-rye-flour mixed together just as you did the first time. The starter will sour and incorporate the new "food" you just gave it. On baking day, you will take one cup or so of the now doubled starter, as per your bread recipe, feed the starter again with another mixture of one cup each of flour and water, just as before, and you can then store the starter in a cooler place like the fridge if you won't need it for, say, a week. Just stir it and let it warm up and get active again the day before you plan to bake, and feed it every time you remove a portion to bake with.