Sprinkle yeast over tepid water. Beat in flour till no lumps remain. Peel and halve onion; add to starter. Cover loosely with cloth & let stand at room temp for 24 hrs. Remove onion. Beat in tepid water & flour. Cover with cloth and let stand for 24 hrs more. The starter should now be pleasingly sour-smelling, almost beery and bubbly. Feed once a week with 1/2 c tepid water & 3/4 c rye flour and leave out overnight. Otherwise keep in fridge. (Good idea to feed the day before youre going to use it.) Source: Robert S. Benjamin MD. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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|Serving Size: 1 Serving (2082g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 261 (5%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 0mg||0 %|
|Sodium 68.3mg||2 %|
|Potassium 5826.3mg||153 %|
|Total Carbohydrate 1259g||370 %|
|Dietary Fiber 238.5g||954 %|
|Sugars, other 1020.5g|
|Protein 155.9g||223 %|
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Calories per serving: 5761
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