Yipes! Youre right! I left stuff out! Sorry. Here is the sourdough starter and corrected rye bread recipe. Ive added the proportions of Rye Flour salt and sugar that I missed. 1. Combine the yeast, warm water, and sugar and let stand until very foamy, about 10 minutes.. 2. Dissolve the salt in the tepid water ans stir thet mixture into the sourdough starter. Beat in the yeast mixture, then the caraway seeds (or what ever you sub). Beat in the rye flour, about 1/2 cup at a time, then beat in the gluten flour. 3. Spread 2 cups of the all-purpose flour in a ring on a kneading surface and pur the dough into the center of the ring. Mix roughly with a dough scraper or a pancake turner, then knead just until thouroughly mixed, adding as much of the remaining white flour as necessary to make a medium-stiff dough, not too heavy. 4. Scrape the kneading surface, dust it with rye flour, and knead the dough very thouroughly until it is elastic and smoooth surfaced. Dont overflour the board; keep the dough as close as possible to medium stiff not heavy. 5. Form the dough into a ball and place in an ungreased bowl (it will stick a bit so you dont want to use metal); cover with plastic and let rise until doubled in bulk, at least 1 hour. 6. Turn the dough onto your kneading surface, dusted lightly with rye flour, then expel the air from it and form it inot two smooth balls. Cover with a towel and let rest 20 minutes, meanwhile sprinkling cornmeal on =============== Reply 67 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM SOURDOUGH 4 SL To: BGMB90B ELAINE RADIS Date: 06/03 From: BGMB90B ELAINE RADIS Time: 9:22 PM Posted to MM-Recipes Digest V4 #178 by "John Weber" on Jul 10, 97