Sourdough was basic for bread-making, for cakes, and even for tanning hides! It really is popular in place besides Alaska and San Francisco. Here are a few favorites as well as directions to make your own starter if you do not have a commercial packet available.

Always keep your sourdough starter in a glass container and never leave a metal spoon on it. A good starter contains only flour, water and yeast. It has a clean sour milk odor. The liquid will separate from the batter when it stands several days, but this does not matter. If replenished every few days with flour and more water, the starter keeps fresh. If starter is not to be used for several weeks, freeze it to keep it from spoiling. Never add baking soda to starter, only to the recipe you are making. Always add soda last, just before baking. If too little soda is used, bread will be more sour.

SOURDOUGH STARTER:

Mix well: 2 c. warm water 1 packet of dry yeast

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. Each time you use sourdough, you will put the starter, 2 cups of flour and 2 cups of warm water in a glass bowl the night before and always save 1/2 cup for future use. It will be spongy and be 1/2 again its bulk by morning. It should have a pleasant yeasty odor. If starter ever turns green, discard it. It may sometimes have an orange tint and be fine.

SOURDOUGH HOTCAKES (FOR THREE) :

After removing the 1/2 cup starter for next time, add to the remaining sponge: 1/2 tsp. salt 1 tbsp. sugar 1 tsp. baking soda

Beat with a fork. Add 2 tablespoons melted shortening and put on griddle just as you would your favorite pancakes.

SOURDOUGH BREAD:

To the 1/2 cup starter, add 2 cups each flour and warm water just as you did for hotcakes. Save the 1/2 cup for the future, and to the remaining sponge add: 1/2 tsp. salt 2 tbsp. oil 2 tbsp. sugar or honey (Keep 1/4 tsp. baking soda to add later)

Knead on a floured board for 10 to 15 minutes. Place in a greased bowl and cover with a towel. Set in a warm spot for about 2 to 3 hours until doubled. If your kitchen is cool, you may want to warm up the bowl a bit or add some dry yeast to speed it up. After it is double in size, dissolve the 1/4 teaspoon baking soda in a tablespoon warm water and add to the dough. Knead it in thoroughly. Shape dough into 2 loaves, put in bread pans, and let rise again. When doubled, bake on 350 degrees for about a half hour to 40 minutes.