2 c. unsifted flour
2 tbsp. sugar
1 tbsp. salt
1 1/2 c. water
1 tbsp. vinegar

Combine flour, sugar and salt in a stone crock. Mix well. Add water. Beat to a smooth batter. Add vinegar, cover with cheese cloth. Set in warm place until thoroughly sour. You determine this by the yeasty smell, usually takes about 12 hours.

After this process you refrigerate starter in loosely covered containers between bakings. When you take out starter replenish with 2 cups warm water and 2 cups flour.

SOUR DOUGH BISCUITS:

1 1/2 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda (if starter is quite sour, use 1/2 tsp. baking soda)
1/2 tsp. salt
1/4 c. soft butter
1 c. starter

Sift dry ingredients together. Cut in butter, add starter and mix. Turn dough out on lightly floured board. Knead lightly until satiny. Roll dough 1/2" thick, cut with floured cutter. Place biscuits in greased pan, brush with butter. Let rise 1 hour in warm place, bake in hot oven at 425 degrees for 20 minutes. Serve hot. Makes about 12.

SOUR DOUGH HOT CAKES:

1 c. starter
2 c. unsifted flour
2 c. milk
1 tsp. salt
2 tsp. baking soda
3 tbsp. melted shortening
2 tbsp. sugar
2 eggs

About 12 hours before serving hot cakes, mix starter, flour, milk and salt. Let stand in a cheese cloth covered bowl in a warm place. Just before baking cakes, remove 1 cup batter to replenish sour dough in crock. To remaining batter in bowl, add eggs, soda, shortening and sugar. Mix well and bake on griddle. For thinner cakes add more milk. Makes about 30 cakes.