1 c. flour
1 c. water

Beat flour and water until smooth. Let this mixture stand 10 to 14 days, in a place free from draft, with a loose cover until bubbly (fermented). Then keep the starter in a pint jar, covered, in the refrigerator. It should be used or fed every week or 10 days. (To feed, add a little more flour and water.)

For your sponge for two loaves of bread, add to starter: 2 c. flour

Mix well and allow to stand in a warm place, free from draft, overnight or 6 to 8 hours. Reserve 1/2 cup of sponge for next starter. Now to remaining sponge, add: 1 tsp. salt 2 tbsp. melted shortening 4 c. sifted flour 1 beaten egg, optional

The egg may be added if desired. This is especially good if you are using the dough for rolls, raisin bread or coffee cake.

Knead mixture 4 to 5 minutes or until all flour has been worked in and dough is nice and smooth. Form into 2 loaves and allow to rise until double in bulk. Bake in a 375 degree oven for 45 minutes or until nicely browned. Minutes before removing from oven, brush top of bread with melted butter.