1 pkg. active dry yeast
2 1/2 c. warm water (110 degrees)
2 1/2 c. white all purpose flour (unbleached is best)

Let yeast dissolve in 1/2 cup warm water in a pottery or glass bowl, then stir in flour and 2 cups warm water; mix well. Pour into plastic, glass or crockery container, cover and let stand 3 to 5 days in a warm place (near the stove is good). When ready to use, gently stir mixture to incorporate liquids from the top into mixture. After using part of your starter, mix a cup of flour and enough water to bring mixture to its original consistency. Cover (not tightly) and let stand in warm place.

SOURDOUGH ROLLS:

1/4 c. warm water (about 110 degrees)
1 pkg. active dry yeast
1 c. sourdough starter
4 tbsp. honey
1 1/2 c. warm milk (about 110 degrees)
2 tbsp. salad oil
2 tsp. salt
6 to 6 1/2 c. all-purpose flour (unbleached is best)

Pour water into a measuring cup; add yeast and 1 tablespoon of honey; stir until dissolved. Let stand until light-colored and bubbly (about 15 minutes). Pour milk into a large bowl (about 4 quart size); stir in oil, salt, the remaining 3 tablespoons of honey, sourdough starter, and yeast mixture. Sprinkle in 3 cups of the flour, 1 cup at a time, stirring until flour is evenly moistened. Add fourth cup of flour and, with a wooden spoon or heavy-duty mixer, beat until dough is smooth and elastic (about 5 minutes - you can pause if you get tired). Mix in fifth cup of flour to make dough stiff enough to pull away from sides of bowl.

Measure out sixth cup of flour and sprinkle about 3/4 cup of it onto a board; turn dough out onto heavily floured area. Sprinkle dough lightly with some of the remaining flour and begin to knead. To knead, reach over the ball of dough and grasp the edge farthest from you. Pull it toward you in a rolling motion and fold dough almost in half. Then, with the heel of your palm, gently push the ball away from you, lightly sealing the fold and rolling it to top center of dough. Rotate dough a quarter turn and continue this folding-rolling motion, making a quarter turn each time.

Work quickly, adding remaining flour as needed. If dough sticks to board, light dough, scrape board clean, reflour, and continue. Five minutes of kneading may be long enough, but the longer you spend at it (20 minutes or so) the lighter the bread will be. When dough is non- sticky, smooth and satiny, kneading is finished. Put dough in a greased bowl; turn dough over to grease top. Cover bowl loosely with plastic wrap or a damp cloth. Let rise in a warm place until doubled (45 minutes to 1 1/2 hours. Test by pushing 2 fingers into dough - if indentations remain, dough is ready to shape. Punch dough down with your fist; then turn dough out onto a lightly floured board. Knead dough briefly to release air bubbles.

Spray baking sheet with non-stick cooking spray, then form small pieces of dough into whatever shape rolls you like. Place rolls on baking sheet with 1/4 inch between rolls to allow for rising. Cover rolls with plastic wrap or damp cloth and allow to rise (about 30 minutes. Then bake in a preheated 400 degree oven for 15 to 25 minutes (depending on the roll size) until rolls are nicely browned. Remove rolls from oven and brush with melted butter. This recipe will generally make about 1 1/2 baking sheets of rolls. Try various sizes because sourdough makes wonderful sandwich bread (hoagie rolls, hamburger buns, etc.).