I would guess it's bread flour - 25 % rye in the starter sounds reasonable.

The hulabaloo with milk, onions and yeast does not, but it may work anyway.

Samartha


Richard wrote:

>Under section 203, *Roberta's sourdough rye*, it lists 2-1/2 but no measure
>or ingredient
>
>ftp://rtfm.mit.edu/pub/usenet-by-gro...ough/recipes/p
>art1
>
>Any idea what it is? I don't plan on making it but thought it might be
>necessary.
>
>Richard
>
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