INGREDIENTS:
750 ml container of 14% sour cream
4 cups flour
1 tsp salt
DIRECTIONS:
1. Put sour cream in bowl
2. Gradually add flour.
3. Nix with hands until dough is soft and elastic, about 15 mins.
4. Wrap dough in plastic wrap for 1 hour before rolling out.
 

INGREDIENTS:
1 pkg. yeast, dry or Fleischmann’s
1/4 c. warm water
2 tbsp. sugar
1 tsp. lemon juice or vinegar
1/2 tsp. salt
2 c. flour
DIRECTIONS:
Mix. Put in stone crock or large china bowl. Cover and leave at room temperature for 24 hours. Not too cold. Put in microwave or oven if room too cool. It can be used for pancakes, waffles, rolls and bread. Each cup of starter used is to be replaced with 1 cup flour and water if necessary to return to foamy batter. May be refrigerated several days. Should be shook or …

INGREDIENTS AND DIRECTIONS:
1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour
Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.
FEED STARTER:
3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar
Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and …