Rye Sour

The foundation of some of the great rye breads, including Jewish rye, is an acidic “sour,” or starter. The sour may be kept alive and well in the refrigerator forever if it is fed regularly. The chopped onion and whole caraway seeds should be removed and discarded after the first day and not used in future feedings. Once the mixture has fermented all night, the helpful organisms and flavor boosters will have moved off the onions and seeds and into the mixture you have created. If you are go