in article q5cQc.12689$gE.3463@pd7tw3no, **bg** at
wrote on 4/8/04 1:57 PM:

> "Brian Mailman" > wrote in message
> ...
>> **bg** wrote:eral months.
>>>
>>> It is about 5" deep, with about 1/4" of dark liquid on top. I am
> tempted to
>>> mix it all in and proceed with making dough.
>>>
>>> Or thinking of skimming it off first...
>>>
>>> What do you recommend pls?
>>
>> I'm still stuck at the idea of someone thinking they need over a half
>> gallon of starter.
>>
>> B/
> ___________________
> Hey B,
>
> I will be baking two large loaves and eight buns on Friday, using up all the
> starter at one time, adding flour and water to the bit left in the bowl to
> start new batch of starter...
>
> Portions of the bake are roughly:
>
> 1 - 2 c (or more) starter
> 1 c all purpose flour
> 4 tbs oat bran
> 4 tbs soy flour
> 4 tbs whole wheat flour
> 4 tbs dark rye flour
> 2 tbs corn flour
> 2 tbs flax oil
> 1 tbs millet
> 1 tbs buckwheat groats
> 1 tbs lecithin
> 1 c (or so) water...to desired hydration, which varies
>
> 1 c = 250 ml
>
> Have a nice day.
>
> -bg-
> www.thelittlecanadaheadphoneband.ca
>
>
That may be a really interesting "bread". Usually one uses a small amount
of starter and a larger amount of flour.
Ellen
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