Dr. Benjamin’s Rye Bread Starter Abm

DR. BENJAMIN'S RYE BREAD STARTER ABM

1 Preparation Time :

Categories : Breads

Amount Measure Ingredient -- Preparation Method -- -- --

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.

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.)

Source: Robert S. Benjamin MD. From the recipe files of Sylvia Steiger,

71511,2253, GT Cookbook echo moderator at net/node

004/005 - - - - - - - - - - - - - - - - - -