STARTER:

1 pkg. active dry yeast
2 c. lukewarm water
2 c. flour
1/2 c. sugar
1 c. water
1 c. milk

In a large glass jar or crockery pot, dissolve yeast in water. Add flour; beat until smooth. Let stand overnight at room temperature. Cover loosely and refrigerate for 5 days, stirring each day.

On the fifth day, add sugar, water and milk. Refrigerate, stirring daily, for another 5 days before using. Starter may be kept in refrigerator indefinitely. Always replace used portion with equal amounts of flour and water.

SOURDOUGH ROLLS (or Pizza Crust) :

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

Combine all the ingredients; mix well. Shape dough into 1 1/2 inch balls; bake on greased sheet at 425 degrees for 10-15 minutes or in muffin tins at 350 degrees for 25-35 minutes.

(For pizza, sprinkle dough lightly with flour and spread in pizza pan. Bake at 425 degrees for 10 minutes. Remove from oven and top as desired; bake until cheese melts and meats are cooked.)