Recipe - Dr Benjamins Rye Bread Starter Abm

2 One half teaspoon Yeast
2 cup Water
2 cup Rye flour
1 small Onions
1 cup Water
1 One half cup 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 soursmelling,
almost beery and bubbly.

Feed once a week with One half cup tepid water & Three fourths cup 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
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