Use plastic bowls and utensils.

Soften yeast (1 pack dry) in 1/4 cup water. Stir in with plastic spoon (no metal), 1 cup milk, 1 cup unsifted flour and 1/4 cup sugar; stir well. Let ferment at room temperature for several hours. Add again 1 cup milk, 1 cup unsifted flour and 1/4 cup sugar, stirring with plastic spoon. When it bubbles second time, place in refrigerator overnight until ready for use.

BISCUITS OR BUNS:

1 c. sour dough
1/4 c. vegetable oil or melted shortening
1 c. unsifted flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda

Add oil or shortening to sour dough. Add dry ingredients and blend well. Roll or drop for biscuits. May be rolled out as for jelly roll and spread with 2 tablespoons melted butter; sprinkle with brown sugar and cinnamon. May add raisins and chopped nuts.

Roll up as for jelly roll and slice into 12 slices for larger buns or 16 slices for smaller buns.

For sticky part, put into 9" square or round pan, 2/3 cup water, 1/3 cup brown sugar, and 2 tablespoons melted butter. Blend together in bottom of pan. Place slices in liquid and bake at 425 degrees for 17 to 20 minutes until nicely browned.