Sour Rye Bread
["1/2 c. Sour Bread Starter", "2 c. warm water", "3 1/2 c. rye flour", "1 pkg. active dry yeast", "1/4 c. warm water", "2 tsp. salt", "3 to 3 1/2 c. sifted white flour"]
["Turn Sour Bread Starter into large mixing bowl and stir in the 2 cups water slowly until well blended.", "Blend in 1 cup of rye flour and stir well.", "Cover lightly and let stand in a warm place (about 85\u00b0) for 20 to 40 hours, depending on sourness.", "Dissolve the yeast in 1/4 cup warm water, then stir into the soured mixture. Add salt and very gradually beat in the remaining rye flour.", "Add the white flour, a little at a time, beating well after each addition.", "When stiff dough is formed, let it rest in the bowl for about 10 to 15 minutes, then turn the dough out on a lightly floured board and knead until smooth.", "Place the dough in a lightly greased bowl, turning to grease the top.", "Cover and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.", "Turn the dough out onto a lightly floured board and divide it into 2 parts after reserving about 1/2 cup of the dough.", "Store in covered container in the refrigerator for next baking.", "Grease and flour pan; let rise again (very little) and bake at 375\u00b0 for 1 hour."]
["Sour Bread", "water", "rye flour", "active dry yeast", "warm water", "salt", "flour"]