2 : c Flour
2 : Tb brandy
1 : c Sugar
1/2 : ts Salt
1/2 : lb Butter or margerine
1 : ts Baking powder
3 : Eggs
2 : To 3lb hrtnng .milk
Powdered : Powdered sugar
1 : md Yellow squash, diced
4 : Shallots, with tops, chopped
1 : qt Water
2 : tb Maple syrup
5 : sl Cucumber (1/2" thick)
1 : tb Salt
1/4 : ts Black pepper
0: Starter: Combine the three ingredients and let sit over night in a warm place
1: Use of Starter: Each time you use the starter, pour off 1/2 cup or more to use in you next baking effort
2: Do not keep starter in a metal container
3: A glass or potter container works best
4: The starter will usually keep for several months in the refrigerator but frequent use will renew the starter and keep it fresh
5: Never add anything to your starter except plain flour and warm water
6: Set starter the night before use by adding flour and water (2 cups each)
7: Remove your fresh cup of starter and use the bubbly batter in the bread recipe
8: Bread: Sift the dry ingredients into a bowl
9: Pour in sponge and mix (also grease)
10: Knead the dough for ten minutes, then allow to rise for three to four hours
11: Disolve 1/4 teaspoon baking soda in 1 Tb
12: water then knead into dough
13: Allow to rise again
14: Shape into loaves and bake at 375 degress F
15: for 45 minutes
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini