| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breadmaker, Sourdough, Bread | 1 | Servings | |
INGREDIENTS
| -AMERICA (NVN) Formatted by L. Crouch | ||
| 1 | c | Milk |
| 1 | c | Rye Flour |
| 1 1/3 | ts | Yeast |
INSTRUCTIONS
To prepare starter: sprinkle yeast over warm water and stir until dissolved; then stir in the rye flour. Cover and let stand at room temperature for 3 days, stirring once a day. Use the entire starter in your Sourdough Rye Bread recipe. Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 15:14:05 -0700 (MST) From: "lcrouch@ccit.arizona.edu" <lcrouch@CCIT.ARIZONA.EDU>
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