Ginger

October 15, 2009 at 3:14pm

I am going to try this recipe using a tangy sour dough starter that I keep on hand in my refrigerator. Can you give me an idea of how much of my starter I should add to the dough ingredients? Ginger, about 24 ounces, or a scant 3 cups, should do it. Enjoy - PJH
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