1/2 pkg. active dry yeast (1 1/4 tsp.)
2 c. sifted flour
2 tbsp. sugar
2 1/2 c. water

Combine all ingredients in a stone crock, glass or pottery bowl. Beat well. Cover with cheesecloth and let stand 2 days in a warm place.

SOURDOUGH BISCUITS:

1 1/4 c. sifted flour
2 tbsp. baking powder
1/2 tsp. salt
1 c. Sourdough Starter
1 1/4 tsp. baking soda
1/4 c. butter
Melted butter

Sift dry ingredients together; cut in butter with pastry blender. Add starter and mix. Turn dough out onto lightly floured board. Knead lightly until satiny; roll to 1/2" thick. Cut with floured 2 1/2" cutter. Place biscuits in well greased 9" square baking pan.

Brush with melted butter; let rise about 1 hour in a warm place. Bake at 425 degrees for 20 minutes. Makes 10 biscuits.

NOTE: To replenish Sourdough Starter, stir in 2 cups warm, not hot, water and 2 cups flour.