Dr. Benjamin’s Rye Bread Starter Abm

  • on December 9, 2008
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Ingrients & Directions

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.)

1 Servings

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