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Sourdough Rye Beer Bread for ABM


1 teaspoon active dry yeast
2 cups bread flour
2 teaspoons sugar
1 tablespoon lecithin granules
1 teaspoon salt
3/4 cup rye sourdough starter (see below)
1/4 cup flat beer
2 tablespoons water

Rye starter:

2 cups rye flour
2 cups warm water
1 pk active dry yeast

Place above ingredients in a glass container. Leave at room temperature for about 3 days, stirring occassionally. When it tries to crawl out of the bowl, it's ready for use.

Follow your ABM mfg.'s directions for preparation of this type of bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.