In sourdough starter put the beaten egg and the 1/2 cup milk.
Sift all the dry ingredients together; add to the starter mixture.
Work until the dough forms a smooth ball. Add more flour if needed.
Dough should not be sticky, but should be soft. Cover and let
rise for
1/2 hour or so.
Divide into 4 equal parts. Shape each into a ball. On a lightly
floured
board, roll out each ball into an 8-inch circle. Cut into quarters.
Heat
1 1/2 inches of salad oil in a heavy skillet at 400F.
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.
Continue
to cook for 2 minutes or until puffed and golden brown. Lift out
and
drain on paper towels. Serve warm. Good with lamb stew.
* Take your Mother Reserve out of refrigerator the night before,
mix 1
1/2 cups water, 1 1/2 cups flour and the Mother Reserve and 1
tablespoon
sugar. Cover and let set overnight. 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.
From Pat's Sourdough & Favorite Recipes