Sour Dough Starter 1 pkg/cake of yeast
2 C. lukewarm water from cooking potatoes
1 tbsp. sugar
1 tsp. salt
2 C. flour

Soften yeast in some of warm potato water. Mix and set in a warm place loosely covered for 48 hours to ferment. Put in a jar and keep in a cool place till needed.

To make bread - Add 1 C. warm water
1/2 C. flour
1 tbsp sugar to the starter in the evening. The next morning take out 1 C. of starter and put in a jar and keep in a cool place for the next baking.

To save starter if you do not use if for over a week, add ingredients as for baking bread, at least once a week. This will give you extra starter, to share with a friend. *Milk may be added instead of water.

Sour Dough Biscuits

Take 1 C. sour dough starter
1/4 C. melted shortening
3/4 tsp. soda
1 C. flour

Mix well. A little sweet milk may be added if dough seems rather stiff. Back in muffin pans or bake on greased cookie sheets. Bake in hot oven (350) for 15 minutes until brown

Sour Dough Bread (1 loaf)

1 C. starter
1/4 C. sugar
1 tbsp. melted butter
1/2 tsp. salt
flour (enough for a soft dough)

Mix all together to make a soft dough, knead well. Place in a warm place till 3 times its size. Knead well and shape into loaf. Let rise till light and double in size. Bake at 400 for 45 minutes.

Bread for two loaves

1 C. warm water
1C. starter
2 tbls. honey or sugar
5 to 5 1/2 C. flour
1/2 tsp. soda
2 egg yolks
2 tsp. salt
1/4 C. shortening or veg. oil
1 tsp. dry yeast (optional)
If you use yeast it will rise faster. Add yeast before starter.

Mix all ingredients and add about 1/2 the flour. Mix well. Add enough flour to make a soft dough. Knead until smooth. Shape into 2 loaves, in greased pans. Let rise to double size. Bake in 350 to 400 oven about 1 hour.

Bread (2 loaves) Not sour dough

2/3 C. sugar
1 tsp. salt
1/2 tbsp. lard/shortening
2 1/2 C. lukewarm water
2 pks yeast (2 tsp.)
Flour to thicken (about 5 cups)

Combine sugar, salt lard and water. Stir and add yeast, mix. Set in warm place for 15 minutes. Add flour to make a soft dough. Let rise 30 minutes. Punch down. Let rise 35 minutes., punch down again. Let rise 1 hr. and form into 2 loaves. Let rise to almost double in size. Back at 250 for 20 minutes and finish at 350. Total of 1 hour.