Ingredients & Directions
-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.
Yields
1 Servings