Rye Bread.
Set a sponge, as above, but with half the quantity of water.
In the morning mix with this:
1 quart warm milk.
1 tablespoonful salt.
1 cup Indian meal.
And enough rye flour to make it into pliable dough.
Proceed as with wheat bread, baking it a little longer.
It is a mistake to suppose that acidity, greater or less, is the normal state of rye bread. If you find your dough in the slightest degree sour, correct by adding a teaspoonful of soda dissolved in warm water. It is safest to add this always in warm weather.