Under section 203, *Roberta's sourdough rye*, it lists 2-1/2 but no measure
or ingredient

ftp://rtfm.mit.edu/pub/usenet-by-gro...ough/recipes/p
art1

Any idea what it is? I don't plan on making it but thought it might be
necessary.

Richard

I would guess it's bread flour - 25 % rye in the starter sounds reasonable.

The hulabaloo with milk, onions and yeast does not, but it may work anyway.

Samartha


Richard wrote:

>Under section 203, *Roberta's sourdough rye*, it lists 2-1/2 but no measure
>or ingredient
>
>ftp://rtfm.mit.edu/pub/usenet-by-gro...ough/recipes/p
>art1
>
>Any idea what it is? I don't plan on making it but thought it might be
>necessary.
>
>Richard
>
>
>_______________________________________________
>Rec.food.sourdough mailing list

>http://www.mountainbitwarrior.com/ma...food.sourdough
>
>
>
>