You can reactivate a fading starter by adding 1/2 package dry yeast. Never add anything but flour and water to starter (sponge). With age, starter (sponge) will settle and a liquid will float on top. If this liquid shades toward orange, discard it and start all over again.

SOURDOUGH SPONGE:

1 c. starter
2 c. warm water (80 degrees)
4 c. unbleached white flour

Mix until smooth. Cover loosely and let stand in warm place 10 to 24 hours.

1/2 c. evaporated milk
2 tbsp. butter
1 tbsp. sugar
2 1/2 to 3 1/2 c. flour
1 tsp. vegetable oil

In small saucepan over low heat, stir milk and shortening until shortening is melted. Add sugar and salt, stir until dissolved. Combine slightly cooled milk mixture and 1 package yeast in 3/4 cup warm water and sponge mixture in a large bowl. Stir in 2 1/2 cups flour. When dough is mixed, turn it onto floured board, knead 7 to 10 minutes until dough is smooth and elastic. Add more flour if needed to keep dough from becoming sticky. Place in bowl greased with vegetable oil, turn dough greased side up. Cover bowl with plastic wrap to prevent crusting; let rise in warm place (85 degrees) until double in bulk, 2 to 3 hours. Punch down; knead in 1/2 cup flour. Let rise again, until double, then punch down. Divide and shape into rolls. Set on greased baking sheet. Cover and let rise until double in size. Preheat oven 350 degrees. Brush rolls with water (if you want hard crust). Bake 25 minutes. Cool on racks. (I only raise dough once, punch down and make into rolls. By letting dough raise 3 times, you get a finer texture roll.)

SOURDOUGH HOT CAKES:

1 c. sourdough sponge (starter)
2 tsp. salt
1/3 c. melted butter
1/4 c. dry skim milk
1 tsp. baking soda, dissolved in little water
2 tbsp. sugar
2 eggs

In a large bowl mix all ingredients thoroughly. Pour 1/4 cupful at a time onto a medium hot griddle, lightly greased. When the top becomes dry looking, in 3 or 4 minutes, burn and cook another 3 minutes or until second side is golden brown. Makes 4 to 6 servings.

SOURDOUGH BISCUITS:

2 c. flour
2 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1/2 c. butter
2 c. sourdough sponge (starter)

Mix dry ingredients. Cut in butter until mix looks like bread crumbs. Stir in starter. Turn dough onto floured board; knead lightly; work in more flour if dough is sticky. Roll out 1/2 inch thick. Cut in 2 1/2 inch diameter circles. Place on oiled baking sheet, and let rise 1/2 hour. Bake in preheated oven 425 degrees for 20 to 25 minutes until browned. Makes 20 to 22 biscuits.