Feed dough every 4 days. Do not use dough the same day you feed it. Take out what is needed before feeding. Do not let the dough get down to less than 1 cup. Leave out of the refrigerator on feeding day for 3 to 5 hours.

TO FEED:

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

If this accumulates faster than used, it is all right to feed only once a week using half the amounts.

BISCUITS:

1 c. sourdough
3/4 tsp. baking soda
1 c. flour
1/2 tsp. salt
1/3 c. oil

Drop on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Do not overcook. Can also use for shortcake.

PANCAKES:

Mix same as biscuits. Also add: 1 c. sugar 1 egg A little extra flour

COFFEE CAKE:

Mix same as biscuits. Also add: 1/2 tsp. cinnamon 1 egg Optional: raisins, nuts, etc.

TOPPING FOR COFFEE CAKE:

1 1/2 tsp. cinnamon
1/2 c. brown sugar
1/2 stick butter
1 tbsp. flour

Crumble together. Pour dough in greased and floured pan. Cover dough with topping. Bake at 350 degrees for 35 minutes.

CORNBREAD:

Mix as for biscuits (only use 1/2 cup flour). 1 egg

Add enough milk for right consistency. Bake at 300 degrees for 25 to 30 minutes.

MUFFINS:

Start as for biscuits, add: 1 egg Little milk Optional: fruit, nuts

Bake at 375 degrees for 12 to 15 minutes.

ROLLS:

1 c. sourdough
3/4 tbsp. shortening or oil
2 c. self-rising flour
1/2 c. warm water in which 1 pkg. dry yeast has been dissolved

Let stand for 30 minutes. Form in rolls. Let rise again and bake at 400 degrees.

BREAD:

Make as for rolls. Let loaf rise 50 to 60 minutes more. Bake at 350 degrees for 35 minutes.

To make self-rising flour: to 1 cup flour add 1/2 teaspoon salt and 1 teaspoon baking powder.