1/3 c Warm water; (100F)
1/3 c Flour
1/2 ts Yeast; granulated
pn Sugar
1 Whole onion
Get a good, fresh onion (I have used white, yellow, red, and those cute
little pearl onions). Peel it & cut it into a manageable-sized piece.
In a jar, mix about 1/3 c. warm water (about 100 deg.), 1/3 c. flour, 1/2
tsp. granulated yeast (to get it going), a *pinch* of sugar (just a
bit–you want to let all that sugar in the onion do the majority of the
work!). Mix this all this stuff up til it’s good & smooth.
Take a piece of cheese cloth, wet it with lukewarm water and wrap the onion
piece in it; tie with a string & put it in the flour mixture. Just take
care of this like any starter (stirring every day, etc.). At the end of 1-2
weeks (depending on how it’s coming along), discard the onion. This makes
great sourdough onion dill bread!
Yields
1 Servings