The best delicious Ny Sourdough Rye Bread Starter recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ny Sourdough Rye Bread Starter recipe today!
Hello my friends, this Ny Sourdough Rye Bread Starter recipe will not disappoint, I promise! Made with simple ingredients, our Ny Sourdough Rye Bread Starter is amazingly delicious, and addictive, everyone will be asking for more Ny Sourdough Rye Bread Starter.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ny Sourdough Rye Bread Starter.
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1 pk Dry yeast
3 c Tepid (80 deg)
3 1/2 c Medium rye
1 sm Onion, halved
Dissolve the yeast in 2 C. water, then beat in 2 C. flour beating till
there are no lumps. Add the onion, cover loosely with a cloth and let
stand at room temp. for 24 hours.
Remove the onion, beat in 1 C. tepid water, then 1 1/2 C. flour. Cover
again and let sit 24 hours longer. The starter should now be
pleasantly sour-smelling, almost beery + bubbly. Depending upon the
room temp. a slightly shorter or longer period of fermentation may
produce this result.
The starter is now ready and can be refrigerated for up to 24 hrs.
before use, without further feeding. If you must hold it longer, the
night before you plan to use it add 1/2 C. tepid water and 3/4 C.
flour and let stand overnight. You should feed the starter every 2
weeks or so, using 3 parts flour to 2 parts water. Let it stand
overnight as before. Or freeze for future use. Just remember to thaw
it, and let it ferment at room temp, before use.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
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