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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 stirred each day.
Pancakes or waffles for 6 Belgian waffles, use 1 cup starter and add 3 egg yolks. Whip whites and add last. Add 1 teaspoon vanilla, 2 1/2 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 1/4 cup melted butter or shortening. Fold in egg whites. Use 7/8 c. mix per waffle. Must be batter not dough. Use water to thin.

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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 return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.

BREAD INGREDIENTS:

1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour

Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.

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INGREDIENTS AND DIRECTIONS:

In a large bowl, make a stiff batter of the following: 1/2 c. corn oil 1 tsp. salt 1 c. starter mix 1 1/2 c. warm water 6 c. Pillsbury bread flour
Grease another bowl. Put in dough and turn over (oily side on top). Cover with foil and let stand overnight; do not refrigerate.

Next morning, punch down dough and knead a little. Divide into 3 equal parts and knead each part on a floured surface 8 to 10 times. Put into greased pans and brush with oil. Let rise 4 to 5 hours (all day is all right) covered with waxed paper that has been sprayed with Pam. Bake at 350 degrees for 30 to 40 minutes. Remove and brush with butter. Cool in pans, wrap well and store. Refrigerate. May be frozen.