New answers tagged starter
Entrée was originally a course served between the fish course and the main roast course of a meal when the menus had up to 21 courses. Today outside of the USA entrée is used to mean a first course, that is a salad or soup (now augmented by small portions of pasta or other dishes). Appetizers is another term in use by the USA on many menus for starter. When ...
If you have the kind of sourdough starter that doesn't require extra yeast, do not use glass, as it can explode. I use a crock with a spring-loaded lid. Have had my starter for over 40 years.
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