French Toast From Starter

Thoroughly mix the starter and other wet ingredients. Mix in the salt, sugar, cinnamon, nutmeg, and yeast. Scrape down the sides of the bowl as needed.

Add the flour a little at a time until it is all completely incorporated, stopping to scrape the bowl as needed. Mix in the raisins if using.

Knead for 5 minutes on medium.

Lightly oil your pan and scrape the batter in. Wet your spatula and smooth the top.
Let rise to 1/2 inch from the top of the pan, about 1-2 hours. Spritz with water if it starts to look dry.

Preheat oven to 350 F.

Put the lid on your pan and bake for 45 minutes.

Remove to a cooling rack and allow to cool completely before putting away or cutting.

Cut into 18-20 slices around 1/2 inch thick.
Lay the slices out on a cooling rack over a sheet pan about an hour before you plan to make the French toast.

Throughly mix your eggs and milk and put them in dish wide enough to accommodate one or two pieces of bread.

Dip each slice in on both sides. Let the excess drip off until it mostly stops, then move back to your cooling rack.

Let slices sit 5 minutes, then flip them over.

Preheat a skillet or griddle on medium low or medium heat with a light coating of oil. Add slices, starting with the first ones you dipped.

Cook several minutes on each side, until golden.

Serve immediately with butter, fruit, syrup, a dusting of powdered sugar, or cinnamon and sugar.

Let leftovers cool before putting away in the refrigerator. They can be reheated in the toaster.