*  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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