Title: Dr. Benjamin's Rye Bread Starter
Categories: Breadmaker
Yield: 16 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.)

From the recipe files of Robert S. Benjamin MD.

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