A second starter.



SOUR DOUGH STARTER



1 package dry yeast

2 cups lukewarm water

2 cups unbleached flour



Sprinkle the yeast onto the lukewarm water preferably bottled spring water,
so those odd chemicals are not introduced. Stir in the flour.



This mixture must be stirred together in a very clean pottery, glass or
enamel container. DO NOT USE METAL OR PLASTIC. Stir with a wooden spoon
and for convenience, leave the spoon in it, because the mixture must stand
uncovered, in a warm room for two day and be stirred once in a while.



After 48 hours, divide the slightly bubbly sour smelling starter into tow
non-metal, no-plastic containers. Into each stir one-cup flour, one-cup
milk and ¼ cup sugar.



The starter may stay in your refrigerator two or three weeks with refeeding,
but no longer or you'll have to give Herman a funeral. If you do not use
it, keep it alive by dividing and feeding. Either throw out half and feed
what's left or feed each half and gives some away. WARNING: You must never
get down to less than 1 cup of starter.