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ALASKAN SOURDOUGH STARTER 
The secret of sour dough is in the aging process that occurs between uses. Your starter will last for a long time and give you much enjoyment, but do not let it just sit in the refrigerator too long without using.

STARTER:

2 c. flour
1 c. warm water
1 pkg. dry yeast

Combine ingredients and mix well. Place in a warm place or closed cupboard overnight. In the morning, mix well by hand and remove a 1/2 cup of the mixture and place in a scalded pint jar with a tight lid and place in the refrigerator for future use. This is your starter. The rest of the mixture can be used immediately for pancakes, waffles, bread or other recipes.

To use the starter again at a later time, place in a medium mixing bowl and add 2 cups milk and 2 cups flour to the starter. Beat well and set in a warm place to develop overnight.

In the morning the batter will have grown in bulk with bubbles on top. Mix well by hand and the remove 1/2 cup batter (starter), put in scalded pint jar and refrigerate for future use. Use for the following recipes.

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