SOURDOUGH STARTER

This item was used mainly in the days prior to our current day yeast for making breads and biscuits. It also conveniently replaced the need for using milk when sometimes that was unavailable.

Submitted by debjennings@dtccom.net

1 1/2 cups white flour

1 cup water, bloodwarm
80-90 degrees

glass jar with lid

Mix flour with water in jar, let stand till batter forms
bubbles. Should smell pleasantly sour and texture will be
tacky. New starter needs to ripen, mix more flour and water
in bowl, stir in "live" starter, leave in warm place for
several hours till bubbles return to jar. Store in fridge for
a few days before using.