Sourdough Starter.

A good starter was one of the most precious possessions on the ranch or the trail.

Cooks were known to sleep with the starter on cold nights to keep it alive.

Using commercial yeast to make the starter is a short cut. In the old days, cooks made their own yeast with a batter of flour, potato water, salt, sugar and yeast cells from the air to furnish the enzymes.

This was a tricky process and explains why a good starter was so valuable.

1 package active dry yeast

1/4 cup lukewarm water {potato water is good}

2 cups warm water

1-1/2 cups flour

1 tablespoon sugar

Using a quart size fruit jar or crock, dissolve yeast with 1/4 cup water.

Allow to stand several minutes then stir in water, flour and sugar.

Cover with a cloth.

Leave overnight at room temperature.

Stir down several times as mixture rises to top. The longer the mixture stands at room temperature, the stronger the sour taste.

Replace cover and refrigerate until ready to use.

To maintain an ample supply of starter, each time you use it, replenish it with equal amounts of warm water and flour.

Makes about 2 cups.