2 cups starter --OR 1 package active dry yeast 5 cups warm water 5 tablespoons shortening 5 tablespoons sugar --OR honey, molasses or syrup 1 tablespoon salt 4 cups rye flour --dark or light 1/4 teaspoon ginger some cornmeal In a warm crock, mix the first six ingredients to a thin batter. Cover and let rise overnight in a warm place. The next morning, reserve one cup for future starter, or for current bread-baki ng. For the yeast patties, stir into the overnight mixture 1/4 t. ginger, enoug h cornmeal to make a stiff doug, and stir well. Pat into small, round pattiies (cookie-style), place on a sheet to dry and turn them every day.
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