Rye Onion Sour

So here is a winning sour I used for some amazing rye bread. I altered the recipe quite a bit and had more than enough. The original asked for no sweetener and also added caraway. I am not a fan of caraway so I left it out. I did however, want a nice molasses taste and added that in! I took the leftover and am making some sourdough waffles with it!

Rye Onion Sour

Ingredients: 
1 onion, chopped
2 cups rye flour
1 1/2 cups warm water
2 tbsp molasses
2 tsp yeast
cheesecloth


Directions:
1) Chop onion coarsely and wrap in cheesecloth.
2) Add rye flour to bowl.
3) In separate dish dissolve molasses in the water.
4) Add the yeast to the water to proof.
5) Pour water mixture onto flour and mix thoroughly.
6) Place wrapped onion in the center of the mix.
7) Cover tightly with plastic wrap and let sit for 12-24 hours on the counter.
8) After your desired wait time is over, pull onion out and scrape it off. Either discard it or put it in the bread you're making!

Yield:
4 cups