Some have trouble keeping a starter going. Try adding the tablespoon of rye flour when you feed your starter. Some people use dried potato flakes.

Starter

1 package Yeast

1/4 cup water

2 teaspoons vinegar

2 cups of potato water (I use the water off of my boiled potatoes).

1/2 teaspoon salt

2 tablespoons sugar

2 cups unbleached flour

Take out the amount that is needed for recipe. Replace what you take out with water and flour. Such as if you take out 1/2 cup of starter, for a recipe, put back 1/2 cup flour and 1/2 cup of water. I also add a tablespoon of rye flour each time that I feed my starter. Let sit out in warm place until it smells as sour as you want. Then store in the

refrigerator. It took about 6 weeks of using and feeding before my starter really got to working and tasting like I thought sourdough should.

Sourdough Bread

The night before:

1/2 cup starter

2/3 cup potato water

1-1/2 cups unbleached flour (please don't substitute)

Mix real well. Cover with plastic wrap. Place in cold oven overnight.

Next morning:

1 cup flour

1 teaspoon salt

Mix into sponge and knead for about 10 minutes. Add more flour as kneaded, a little at a time. When it is nice, smooth and not sticking to board place in a greased bowl, cover with plastic wrap and let rise until double. This can take from 2 to 3 hours, depending on warmth of rising area. I use my oven with the light turned on. After the dough has doubled, punch it down. Shape into a round loaf and place on a lightly greased cookie sheet dusted with cornmeal. Let rise until almost double. Slash top, slicing in one direction, with very sharp knife. Bake in 425 degree preheated oven for 30 to 35 minutes. Is done when tapped on the bottom and it sounds hollow. Cool before cutting or your sourdough will taste like it is under baked. Yes it is a long wait.