Title: Sourdough Rye Bread Starter
Categories: Breadmaker, Sourdough, Bread
Yield: 1 Servings

-AMERICA (NVN)
-Formatted by L. Crouch
1 c Milk
1 c Rye Flour
1 1/3 ts 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@ccit.arizona.edu"