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Rye Bread Starter 2 1/2 teaspoons
Yeast
2 cups Water
2 cups Rye flour
1 small Onions
1 cup Water
1 1/2 cups 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.) |
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