On Fri, 13 Apr 2012 20:02:05 -0400, Cheryl >
wrote:

> 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.

I should probably start doing that with pizza dough, except I don't
make it very often (once a month at the most) and you have to "feed"
the started at least weekly, don't you?

--
Food is an important part of a balanced diet.