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
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.