*  Exported from  MasterCook  *
 
                    DR. BENJAMIN'S RYE BREAD STARTER ABM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 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.
   
   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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