Directions

• Soften yeast in water. Add flour and stir to mix. Put in a glass,
• ceramic or china container with a loose lid. (Never use a metal
• container for sourdough starter, and be sure it's plenty big, as the
• starter expands.) Let set at room temperature for 3 days, stirring
• once or twice a day. The starter will "work" and will have a
• definite sour odor. After the starter has soured, it can be stored
• in the refrigerator until used.
• SOURDOUGH HOTCAKES:
• The night before you plan to make hotcakes, take the starter out of
• the refrigerator and add to it 2-1/4 to 3 cups flour and 1/2-cup
• lukewarm water. This amount can vary in order to get the right
• consistency. (Swend sometimes uses as little as 2 cups flour when
• his starter is thicker.)
• The next morning, dip out enough for the "heel", about a cup of the
• starter, to save for the next time. This is returned to the
• refrigerator.
• To the rest of the starter, add 2 or 3 tablespoons sugar (to help the
• hotcakes brown) and 2 teaspoons salt. Beat in 2 eggs. Just before