Title: Dr. Benjamin's Rye Bread Starter Abm
Categories: Breadmaker
Yield: 1 Servings

2 1/2	ts	Yeast
2	c	Water
2	c	Rye flour
1	sm	Onions
1	c	Water
1 1/2	c	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.)

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

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