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Jim s Sour Dough Rye Bread

Anonymous Fri Oct 07 16:43:42 2005

RYE STARTER:

2 c Lukewarm milk

2 c Rye flour

2-1/2 t Yeast

1 T Gluten

Mix the starter ingredients with an electric mixer on low speed until combined. Cover your

starter and place in a warm, draft-free location for 4 to 7 days, gently stirring once daily. To

replenish starter: Replace the amount taken out by adding equal parts of milk or water and

flour as was used. Always use the same kind of flour. Also, alternate between milk and

water for each feeding. For instance, your original starter was milk so use water on your

first \

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