Ingredients
- 2 starter
- 1 in a warm crock
- 1,200 ml warm water
- 500 gr rye flour
- 65 gr sugar
- 60 gr shortening
- 8 gr salt
- 1 package dry yeast (active)
- some cornmeal
The next morning, reserve one cup for future starter, or for current bread-baki ng. For the yeast patties, stir into the overnight mixture quarter t. ginger, enoug h cornmeal to make a stiff doug, and stir well. Pat into small, round pattiies (cookie-style), place on a sheet to dry and turn them every day.
