Dr. Benjamins Rye Bread Starter Abm Recipe
Yield: 1 ServingsRecipe by luhu.jp
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,
Directions:
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 youre 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
Source from luhu.jp
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 youre 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
Source from luhu.jp
Tags
: breads