Baking with sour dough is fun and adds a delicious flavor to breads, rolls, and cornbread. Prepare a starter or obtain from a friend.

Keep in refrigerator and extend your starter each time you use your sour dough.

SOUR DOUGH STARTER:

After each use:

Add: 1 1/4 c. water

To:

Add enough water to obtain a pancake batter consistency. Cover; leave out for 24 hours. It may be used after 8 hours. It is best when left to work for at least 24 hours. Store in a glass container/jar with a PLASTIC lid in the refrigerator. Always use plastic or wooden utensils when working with your sour dough.

To make your own starter, add two packages of yeast and 1 tablespoon sugar to above ingredients. Cover and allow to work for a couple of days. Then refrigerate.

When preparing a recipe using sour dough, allow starter to become room temperature.