SOUR DOUGH STARTER:

2 c. warm water
2 c. flour
1 pkg. dry yeast

Mix well using a wooden spoon. Place container in warm place about 80 degrees overnight. In morning, starter is ready for use.

HOT CAKES:

Save 1/2 to 1 cup Starter. Use remainder of Starter and add:

2 eggs
1 tbsp. sugar
1 tsp. baking soda
1 tsp. salt

Beat good with fork, add 2 tablespoons oil. Bake on hot griddle.

BISCUITS:

1 c. Starter
1/2 tsp. salt
1/4 c. milk
1/4 c. butter
1 1/2 c. flour, sifted
1/4 tsp. baking soda
2 tsp. baking powder

Sift dry ingredients into bowl. Blend in butter as for pie crust. Stir milk into Starter and mix well with dry ingredients. Put dough on lightly floured board. Knead quickly until smooth. Roll dough out until about 1/2 inch thick. Cut and place on a greased pan and brush with melted butter. Let rise in warm place for 1/2 hour. Bake 20 minutes at 425 degrees.

TO FEED STARTER:

Add 2 cups warm water and 2 cups flour. Mix well and put in warm place overnight.