STARTER:

2 c. milk
3 1/2 c. flour
1 pkg. dry yeast

Place milk in gallon jar and allow to stand in warm place for 24 hours (leave uncovered or cover with cheesecloth). Add flour and yeast and stir well. Leave uncovered for 2-5 days, or until it is sour and bubbly. Refrigerate. If starter dries out, add tepid water to keep a spongy texture.

FEEDER:

1 c. flour
1 c. milk
1/3 c. sugar

Set container of sourdough out at room temperature 2 or 3 hours before and after feeding. Mix feeder ingredients with a spatula until smooth; then stir into sourdough starter. Use these feeder amounts for every 2 cups sourdough starter. Starter may be fed as often as every other day but must not be kept over 7 days without feeding.

BREAD:

1 pkg. dry yeast
3 tbsp. sugar
1 1/2 c. water, divided
1 egg, beaten
1 1/2 tsp. salt
1/2 c. shortening, melted
1/2 c. sugar
1 c. Sourdough Starter
6 c. flour (up to 1 c. more, if needed)

Mix the yeast, sugar and 1/2 cup water warmed to 105 to 110 degrees. Let mixture stand 15 minutes; then beat in remaining ingredients and the remaining 1 cup water. Knead about 10 minutes on a floured board, or until mixture does not stick to hands and is elastic. (If using a dough hook, knead only about 3-4 minutes.)

Place in large greased bowl, generously greasing the top of the dough. Cover with plastic wrap and let rise until double in bulk. Punch down and let rise again. Punch down a second time and divide dough into 3 parts. Shape into oblong loaves and place on greased cookie sheets. Across top make 3 diagonal gashes. Let rise until doubled in bulk. Place in a cold oven and bake at 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake 30 minutes longer. Bread will have a hard dark crust. Makes 3 loaves.

BISCUITS:

1 c. flour
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
1 c. Sourdough Starter

Mix together ingredients. Scoop out on floured board and knead until bread-like. Roll out or pat down on board and cut into biscuits with biscuit cutter. Bake in glass baking dish at 400 degrees for 12 minutes or until light brown. Makes about 24 biscuits.