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  Recipe Home » Breads » Dr. Benjamin's Rye Bread Starter Abm
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  Dr. Benjamin's Rye Bread Starter Abm
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 183
Ingredients:
2 1/2 tsp Yeast
2 cup Water
2 cup Rye flour
1 small Onions
1 cup Water
1 1/2 cup Rye flour
Instructions:
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.)

Source: Robert S. Benjamin MD. From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005
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