1 c. reg. homogenized milk
1 c. all purpose flour

Let milk stand in an open bowl or crock for 12-24 hours. In the summertime it is a good idea to cover the bowl with cheesecloth and let the milk stand outdoors. After strained, mix in flour, cover lightly and let stand until the mixture bubbles up and has a pleasant sweet sour odor. When the mixture has soured (3-4 days) it is ready for use. After each use, save a "seed" from the soured batch. It will become progressively more "sour". If you don't use it for more than 2 weeks at a time, simply remove some of the seed, add equal parts of flour and water or milk (so that you always have about 1 cup of starter), let it bubble up at room temperature, cover and refrigerate again. You may freeze the starter. Always remember to use non-metallic containers for the starter and sourdough bread doughs while rising.

METHOD 2:

Add to the above mixture 1 teaspoon to 1 package yeast, also a couple tablespoons of sugar and a half teaspoon salt. Stir. In about 2 or 3 days, it will have sour odor. The mixture may have completely liquefied. If it has, simply stir in enough flour to make a doughy consistency again and let sour at room temperature.

1 c. starter
2 c. milk
2 c. flour
1 tsp. soda
1 tsp. salt
2 tbsp. sugar
2 tbsp. salad or cooking oil
2 eggs

Mix the starter, milk, and flour in a non-metallic bowl. Cover lightly and let stand overnight or until mixture has a very coarse bubbly texture. When you are ready to bake pancakes or waffles, stir in the soda, salt, sugar, oil, and eggs until well blended. Bake in a hot waffle iron or on a hot griddle as you would pancakes or waffles. Makes about 8 servings.