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    Starter: Rye Bread Starter


    Source of Recipe


    Robert S. Benjamin MD.

    List of Ingredients




    2 1/2 teaspoons Yeast
    2 cups Water
    2 cups Rye flour
    1 small Onions
    1 cup Water
    1 1/2 cups Rye flour

    Recipe



    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.)

 

 

 

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