Dr. Benjamin's Rye Bread Starter Abm Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 2 1/2ts Yeast
  • 2c Water
  • 2c Rye flour
  • 1sm Onions
  • 1c Water
  • 1 1/2c Rye flour

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