Yep, I promised this yesterday, here it is today!!
pftaylor posted some good info as well.
Here is one that I have:
1c rye flour
1c warm water or flat beer or buttermilk or potato water
mix, cover loosely,and let sit in warm environment for 4 days
stirring it one or 2 times a day
just add this to some dough as you see fit. Experiment with the amounts
Takes some time to develop and will stink, and bubble. Fun though
1c bread flour
1c rye flour
1tsp instant yeast
let it sit out for some time and get ripe like above
from Peter Rs book
I think I should see if Steve thinks that it is appropriate to post due to copyright junk
Can I post it with the complete references?
But I will refer you to the following:
1) Reinhart Peter, American Pie: my search for the perfect pizza,
California: Ten Speed Press; 2003:122-126.
This is a good pizza book to have imho
And this one is awsome to see develop:
Reinhart Peter, The Bread Bakers Apprentice, Mastering The Art of Extrordinary Bread, California: Ten Speed Press; 2001:227-232.
This is a good book if you are sick of store bought breads
I hope this will get some of you "started" and maybe even make some artisan style breads!!
Give em a try, I like the way the pizzas taste when we use these as an additive, or as a sole leavening agent.
I also like to bake the breads that take 3 days to make.