Sourdough rye bread starter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -AMERICA (NVN) Formatted by L. Crouch | ||
| 1 | cup | Milk |
| 1 | cup | Rye Flour |
| 1⅓ | teaspoon | Yeast |
Directions
To prepare starter: sprinkle yeast over warm water and stir until dissolved; then stir in the rye flour. Cover and let stand at room temperature for 3 days, stirring once a day. Use the entire starter in your Sourdough Rye Bread recipe.
Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 15:14:05 -0700 (MST) From: "lcrouch@..." <lcrouch@...>
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