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

Mix ingredients together well in a glass or pottery bowl and place in a closed cupboard overnight. In morning put mixture in a scalded pint jar and store loosely covered in your refrigerator or other cool place for future use.

Starter will keep almost indefinitely in a clean, covered glass container in the refrigerator.

As you use the starter, replenish the amount used by stirring back into the starter equal amounts of milk and flour. Let this batter stand lightly covered overnight, stir down in the morning, ands tore loosely covered in the refrigerator.

SOURDOUGH BISCUITS:

1 c. dry milk
1 c. warm water
1 c. starter
2 c. all-purpose flour
2 tsp. salt
2 tsp. sugar
1/2 tsp. baking soda

Mix all ingredients, except salt, sugar and soda. Let stand for 8 hours. Stir in salt and sugar and soda and enough flour to make dough easy to handle.