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

some cornmeal

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.