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Receta Dr Benjamin's Rye Bread Starter Abm
by Global Cookbook

Dr Benjamin's Rye Bread Starter Abm
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Ingredientes

  • 2 1/2 tsp Yeast
  • 2 c. Water
  • 2 c. Rye flour
  • 1 sm Onions
  • 1 c. Water
  • 1 1/2 c. Rye flour

Direcciones

  1. Sprinkle yeast over tepid water. Beat in flour until no lumps remain. Peel and halve onion; add in to starter. Cover loosely with cloth & let stand at room temp for 24 hours.
  2. Remove onion. Beat in tepid water & flour. Cover with cloth and let stand for 24 hours more. The starter should now be pleasingly sour-smelling, almost beery and bubbly.
  3. 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.)