Mix well 2 cups flour, 2 cups warm water, or 1 package dry yeast or 1 yeast cake. Place in a warm place or closed cupboard overnight. In the morning, put 1/2 cup of the starter in a scalded pint jar with a tight cover and store in the refrigerator or a cool place for future use. THIS IS SOURDOUGH STARTER. The remaining batter can be used for pancakes, waffles, muffins, bread or cake immediately. Soda is added to react with the acid to form more gas which makes the batter lighter. It too much soda is added, the product will be brownish when baked. If too little soda is used, the product tastes sour. Add soda just before baking. Never add soda to the starter, as it kills the yeast.