Fermented Rye Barszcz

In a heavy bowl or crock combine the flour and boiling water to a thick dough. Let stand loosely covered in a warm spot in the kitchen for at least 48 hours. When the dough begins to ferment and rise add a quart of cold water. Let stand until the liquid is completely clear. Store in a a cold spot and use as necessary, taking care to remove liquid without stirring. Fresh water may be poured over the dough and new brew made to be used as needed. Discard when the dough becomes slimy. Rye barszcz may be used instead of fermented beet barszcz in soups or added to soup stock to lend its own special flavor.