Originally Posted by Redneck
Using the right flour and a bit of malt, you won't need 'starter'... Local stores have flour suitable for maybe coating chicken.....but NOT for bread. It takes high-protein stuff for a proper loaf.. (I found that out the hard way... laugh )

I make 4-5 different loaves - from white, raisin, dark rye and cinnamon etc...

Thanks for the dark rye recipe and where to get good flour. frown

Ecc 10:2
The heart of the wise inclines to the right, but that of a fool to the left.

A Nation which leaves God behind is soon left behind.

"The Lord never asked anyone to be a tax collector, lowyer, or Redskins fan".

I Dindo Nuffin