Dr. Benjamin's Rye Bread Starter - Bread Machine
Yield
1 loafPrep
30 minCook
50 minReady
56 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
yeast, active dry
|
|
| 2 | cups |
water
|
|
| 2 | cups |
rye flour
|
|
| 1 | small |
onions
|
|
| 1 | cup |
water
|
|
| 1 ½ | cups |
rye flour
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
yeast, active dry
|
|
| 473 | ml |
water
|
|
| 473 | ml |
rye flour
|
|
| 1 | small |
onions
|
|
| 237 | ml |
water
|
|
| 355 | ml |
rye flour
|
Directions
Sprinkle yeast over tepid water. Beat in flour until 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 ½ cup tepid water & ¾ cup rye flour and leave out overnight. Otherwise keep in fridge. (Good idea to feed the day before you're going to use it.)
