SOURDOUGH STARTER

2 cups warm water 2 cups flour
1 package dry yeast 1 Tbs. sugar

Put warm water into crock. Sprinkle yeast over water and
stir with wooden spoon until dissolved. Add flour and
sugar. Mix until smooth. Cover and set aside 36 to 45
hours. Stir each time you are in kitchen. Use 1 1/2 cups
of the starter in bread recipe.

To store remainder, beat 2 cups flour and 2 cups warm
water into remaining starter batter. Let stand in warm
place at least 5 hours. Cover and store in refrigerator.
Allow water needed in bread to warm to room temperature
before using. Never add anything to starter but the flour
and water needed to keep it going. Do not use metal
spoons or containers.


SOURDOUGH BREAD

1 package dry yeast 1-1/2 cups sourdough starter
2 Tbs. sugar 3-1/2 to 4 cups flour
2 tsp salt 1 egg

Mix starter, yeast and 1 cup warm water. Let stand until
yeast is dissolved. Add remaining ingredients, except
egg. Punch down. Form into loaves. Cover and let rise
until doubled. Beat egg and brush over unbaked loaves.
Bake in 400 degree oven for 30-35 minutes.


SOURDOUGH PANCAKES

1 cup sourdough starter 2 tsp baking soda
2 eggs (beaten) 2 cups flour
2 cups milk 3 Tbs. melted shortening
1 tsp salt 2 Tbs. sugar

About 12 hours before planning to serve pancakes, mix
starter batter with the flour, milk and salt. Let stand
in bowl, covered with cheesecloth in warm place.

Just before baking pancakes, remove 1 cup of batter to
replenish starter in crock. To remaining batter in the
bowl add soda, salt, eggs, shortening and sugar. Mix
well. Bake on lightly greased hot griddle. For thinner
pancakes, add more milk.


SOURDOUGH ENGLISH MUFFINS

2 cups sourdough starter 6 Tbs. yellow cornmeal
3/4 cup buttermilk 1 tsp baking soda
2 3/4 to 3 cups flour 1/4 tsp salt

Mix together sourdough starter and buttermilk. Combine
flour, 4 Tbs. of the cornmeal, soda, salt and add to the
buttermilk mixture. Stir to combine using hands when
necessary.

Turn onto lightly floured surface; knead until smooth,
adding more flour if necessary. Roll dough to _ inch
thickness.

Cover and let rise a few minutes. Using a 3 inch cutter,
cut muffins. Sprinkle sheet of waxed paper with the
remaining cornmeal. Cover and let rise until very light,
about 45 minutes. Bake on medium hot, lightly greased
griddle about 30 minutes, turning often.

Cool and split. Toast and serve with butter. Makes 12 -
14 muffins.