Mary Starr - Sourdough Starter

Combine and mix well in glass or pottery container:
2 cups warm water
1 cake or package yeast
2 cups White Lily Bread flour
(NEVER USE METAL CONTAINER OR LEAVE METAL SPOON IN STARTER) Store covered overnight in warm place or closed cupboard. In the morning place 1/2 cup starter in scalded pint jar with a tight cover. Refrigerate for use next time.

Sourdough Bread Or Rolls

To remainder of sourdough starter add:
1/2 cup dry milk
1/2 cup sugar
1 teaspoon salt
2 beaten eggs
1 Stick Margarine (room temperature)

Add Flour to make soft dough. Cover, let rise in warm place until double. Punch Down, knead well. Repeat rising and kneading process. Form into rolls or loaves. Let ruse until double. Bake at 375 until golden brown. Dough may be refrigerated for several days.