On 4/11/2012 2:17 AM, Paul M. Cook wrote:

> Also, if you make bread often, reserve a piece of the dough and store in the
> fridge. That will be your "starter" for he next loaf. This is he secret of
> bakers worldwide. Over time the flavor becomes extraordinary and complex.

Thanks for the kneeding answer, and also for this. My mom asked me if
the recipe I used asked for a starter and I had no idea what she was
talking about. I did ask and she told me. And now you have too.