Sourdough rye bread starter

Yield: 1 Servings

Measure Ingredient
\N \N -AMERICA (NVN) Formatted by L. Crouch
1 cup Milk
1 cup Rye Flour
1⅓ teaspoon Yeast

To prepare starter: sprinkle yeast over warm water and stir until dissolved; then stir in the rye flour. Cover and let stand at room temperature for 3 days, stirring once a day. Use the entire starter in your Sourdough Rye Bread recipe.

Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 15:14:05 -0700 (MST) From: "lcrouch@..." <lcrouch@...>

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