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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 ...


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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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