High Altitude.

Start with 1 cup sourdough starter.

DAY 1:

Add to starter: 1/2 cup sugar, 1 cup milk, 1 cup flour. Stir well, cover, refrigerate.

DAYS 2, 3, 4:

Stir.

DAY 5:

Same as Day l.

DAYS 6, 7, 8, 9.

Stir.

DAY 10:

Bake.

Take out 1 cup batter to give away. Keep 1 cup for starter. Use rest of batter for baking. To bake add: 1 cup milk, 2 beaten eggs, 1 scant cup sugar, 2/3 cup oil.

Stir in 2 cups plus 2 tablespoons flour (mixed with 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon ginger). Stir in 1 cup nuts or raisins or coconut or a combination or 2 cups chopped apples.

Before baking, sprinkle with this mix: 1 teaspoon cinnamon, 1 teaspoon flour, 1 cup brown sugar, 1/4 cup (1/2 stick) butter (not melted, just chilled and crumbled). Bake in 9x13 inch greased pan 45-50 minutes at 350 degrees. Bake as soon as mixed--does not need to rise. Enjoy! Cake freezes superbly!

NOTE: The day of baking can vary. If keeping the "Friend's" one cup, two cakes can be made, or hold the 1 cup of batter, do not add anything (but be sure to stir batter daily) and you can bake later. I have kept the extra batter as long as 10 days before baking. I am told sourdough batter can be varied to recipe, but don't over do your erratic timing. Good luck!