• Prep Time:
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  • Serves: 1 Servings

Dr Benjamin's Rye Bread Starter Abm

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 2 1/2 ts Yeast
  • 2 c Water
  • 2 c Rye flour
  • 1 sm Onions
  • 1 c Water
  • 1 1/2 c Rye flour


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 1/2 c tepid water & 3/4 c rye flour and leave out
overnight. Otherwise keep in fridge. (Good idea to feed the day before
you're going to use it.)

GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node

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