"Charles Perry" > wrote in message nk.net...

> Well, I asked Ticker her opinion on how much I should cut back on the
> starter in a standard recipe to convert the NYT no-knead recipe to
> sourdough and she said that she would probably increase the starter
> instead.

Muffin Man has no idea why there should be yeast or soudough
culture. Just make a big wad of pastry glue and toss it onto a really
hot surface. You could probably do the same thing with blenderized
dry cat chow. Possibly would work on a slightly rancid dead mouse.

Pop!

It is a mystery which has been revealed to the world by Orville
Redenbacher.

--
Dicky and MM ( http://home.att.net/~muffkat/ )