| 1 | In sourdough starter put the beaten egg and the ?cup milk. |
| 2 | Sift all the dry ingredients together; add to the starter mixture. |
| 3 | Work until the dough forms a smooth ball. |
| 4 | Add more flour if needed. |
| 5 | Dough should not be sticky, but should be soft. |
| 6 | Cover and let rise for ?hour or so. |
| 7 | Divide into 4 equal parts. |
| 8 | Shape each into a ball. |
| 9 | On a lightly floured board, roll out each ball into an 8-inch circle. |
| 10 | Cut into quarters. |
| 11 | Heat 1 ?inches of salad oil in a heavy skillet at 400°F. |
| 12 | Lower 1 portion of dough at a time into the hot oil; as soon as it returns to the surface, immediately turn over, using a slotted spatula. |
| 13 | Continue to cook for 2 minutes or until puffed and golden brown. |
| 14 | Lift out and drain on paper towels. |
| 15 | Serve warm. |
| 16 | Good with lamb stew. |
| 17 | * take your mother reserve out of refrigerator the night before, mix 1 ?cups water, 1 ?cups flour and the mother reserve and 1 tablespoon sugar. |
| 18 | Cover and let set overnight. |
| 19 | Next morning take your mother reserve back out, and after taking out what you use in the recipe, sprinkle the reserve with a dash of sugar and return to the refrigerator for future use. |
| 20 | from pat"s sourdough & favorite recipes |
