2 c. sourdough starter
1 tsp. dry yeast
3 tbsp. warm water
3 tbsp. sugar
1 1/2 tsp. salt
3 tsp. powdered milk
2 tsp. melted shortening or cooking oil
3 to 4 c. all-purpose flour

Measure out sourdough starter. In a small separate bowl, dissolve yeast in warm water. Add to sourdough starter along with sugar, salt, powdered milk and shortening or cooking oil. Mix well. Slowly add the flour until the dough pulls away from side of the bowl.

Turn out onto a floured surface and knead until smooth and elastic, adding more flour if necessary. Shape the dough and place in a well greased loaf pan. Cover with a cloth. Set in a warm place free from drafts and let rise until doubled in size. Bake at 350 degrees for 50 minutes or until done. Makes 1 loaf.

QUICK, OVERNIGHT SOURDOUGH STARTER:

1 pkg. + 1 tbsp. dry yeast
4 c. lukewarm water
4 c. all-purpose flour

Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water and add yeast mixture, mix well and cover. Let mixture stand in a draft free area that is near 85 degrees F. for at least 6 hours or overnight. Starter is now ready to use with your recipes.