"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