An awesome cookie! Just made them tonight. Was nice and crispy on the bottom and around the outside of the cookie and was nice and soft in the middle. lol how many more "ands" could I have put in that sentense? It's a late night for me...I followed the directions exactly along with some of the suggestions like refrigerating the dough between baking. Also make sure the pan is cooled back down to room temp before scooping the dough onto it. This will prevent the bottom from burning before your cookie is fully baked. If you think this cookie isn't soft enough for your taste try adding a T or less of milk or doing half melted butter half oil (just something I've heard, not tried). Also my oven tends to burn things so I did it at 300 for 17 mins and they came out perfect. Just left them on the sheet for a couple mins, while another batch was baking, then placed them onto a cooling rack and rinsed the sheet with cold water to be ready for the next batch. I think next time I'm going to try adding a small box of chocolate pudding mix and peanutbutter chips.

Reviewed On: Jun. 5, 2008

Gina, I'm somewhat new to this but have been doing alot of reading up on how sourdough starters work. If you were given a starter from someone else then wether you use a air tight bag or a loosely covered glass/plastic container would be personal preference. I was given a starter that's been going around for awhile now and have baked two times now and keeping it in a closed plastic bag has been fine. As far as your question about letting the air out, you'll want to get that air out since that's what your baby bread has released and could sufficate it. The instructions that you were given are the ones that I have and followed the first two times. With adding 1 1/2 cups of flour, milk, and sugar I was left with enough for 4 1 cup portions and enough remaining to bake 2 loaves of bread or 1 bundt pan. Since I have no one to give it to I've frozen some of my starters and I'm now working on trying out different measurements that I've read on here to make enough for 2 loaves plus a 1 or 2 cup starter. As far as what temp to bake at I suppose that depends on your oven. If you've noticed that you burn stuff if baked at the temp and time on a recipe then you'll want to try it for less time or a lower temp or vise versa.

Reviewed On: Mar. 14, 2008