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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

�Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)

�This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?�

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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