| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
ts |
Yeast |
| 2 |
c |
Water |
| 2 |
c |
Rye flour |
| 1 |
sm |
Onions |
| 1 |
c |
Water |
| 1 1/2 |
c |
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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