Sourdough Rye Bread - cooking recipe

Ingredients

rye flour
salt
unbleached white flour
caraway seed (optional)
dry yeast
lard
starter

Preparation

Take a ball (1.5-inch diameter) of starter.
Add 1/2 cup lukewarm water and 2 tablespoons rye flour.
Mash with a fork until well blended.
Set aside in a warm place to allow the sponge to start. The degree of sourness depends on the length of time this is allowed to stand.
Minimum is about 12 hours and maximum about 24 hours.