Polish Corn Bread
Ingrients & Directions SOURDOUGH STARTER: 5 1/2 c Rye flour 2 c Cold water 5 1/2 c All purpose flour 6 c Rye flour 2 tb Salt 1 ts Active dry yeast 4 pk Dry yeast dissolved in 1/4 ============================ -cup warm water (105-110F) BREAD: 1/4 c Ground cornmeal 4 c Warm water (105-110 F) […]
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