PJ - Thanks for looking into the recipe. As for frying, I increase the amount of dough I make for the recipe by enough so I can cut off 3 or 4 pieces when I'm shaping the loaves, flatten them into 8" rounds (or flat shapes) about 1/4" thick, and store them in a container with plastic wrap between them (from when I covered the dough during rising), stored in the refrigerator. She takes them out a little ahead of time, they slightly rise, and she fries them in a pan with a little olive oil, turning once or twice. She likes a little butter spread on them with salt, but many people like them at the fair with powdered sugar, and my granddaughter seems to prefer them that way too. Just increase your recipe a little to make the extra dough, or make smaller or less loaves I guess. Makes me think sourdough pizza would be good. I'll let you know how it works out. Ron Ah, gotcha. Fried dough! I just never thought of making it with sourdough. Definitely something I'll have to try, Ron, thanks. PJH

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