Recipe By : Uncle John's Original Bread Book - John Rahn Braue
Serving Size : 1 Preparation Time :0:00
Categories : Breads Yeast And Starters
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Starter -OR-
1 Pkg active dry yeast
5 c Water -- warm
5 tb Shortening
5 tb Sugar, honey, molasses, or syrup
1 tb Salt
4 c Rye flour (dark or light)
1/4 ts Ginger
Corn meal
In a warm crock, mix the first six ingredients to a thin batter.
Cover and let rise overnight in a warm place.
The next morning, reserve one cup for future starter, or for current
bread-baking. For the yeast patties, stir into the overnight mixture
1/4 ts ginger, enough corn meal to make a stiff dough, and stir well.
Pat into small, round pattiies (cookie-style), place on a sheet to
dry and turn them every day.
Notes: A combination of the good points of the recipes of
Mrs. Vanderford and Dad.
