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Dr. Benjamin's Rye Bread Starter Abm Recipe

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Dr. Benjamin's Rye Bread Starter Abm Recipe







Dr. Benjamin's Rye Bread Starter Abm Ingredients:

2 1/2 tsp Yeast
2 cup Water
2 cup Rye flour
1 small Onions
1 cup Water
1 1/2 cup Rye flour

 

Dr. Benjamin's Rye Bread Starter Abm Preparation:

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



"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
Ginette Olivesi-Lorenzias



“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”
Andre Simon (1877-1970)




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Dr. Benjamin's Rye Bread Starter Abm Recipe