Dr. Benjamin's Rye Bread Starter - Bread Machine

Yields:1 loaf
Rate this Recipe
Recipe Cooking TimePreparation30 minutes
Cooking50 minutes
Ready In56 hours

Ingredients

2 1/2 teaspoons yeast, active dry
2 cups water
2 cups rye flour
1 small onion
1 cup water
1 1/2 cups rye flour

Directions

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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misha

Member Review

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Cherry Crumb Coffee Cake

Very good coffee cake! I always like the topping, so I doubled the amount of topping. The cake was very moist and not too sweet. I might try this recipe using a different kind of pie filling.

Reviewed by misha