Dr. benjamin's rye bread starter abm
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | teaspoon | Yeast |
| 2 | cups | Water |
| 2 | cups | Rye flour |
| 1 | small | Onions |
| 1 | cup | Water |
| 1½ | cup | Rye flour |
Directions
Sprinkle yeast over tepid water. Beat in flour till no lumps remain.
Peel and halve onion; add to starter. Cover loosely with cloth & let stand at room temp for
24 hrs.
Remove onion. Beat in tepid water & flour. Cover with cloth and let stand for 24 hrs more. The starter should now be pleasingly sour-smelling, almost beery and bubbly.
Feed once a week with ½ c tepid water & ¾ c rye flour and leave out overnight. Otherwise keep in fridge. (Good idea to feed the day before you're going to use it.) Source: Robert S. Benjamin MD. From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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