1   1/2 C sourdough starter
a t salt
3/4 C Milk
2 T margarine
3 T sugar
1/4 C warm water
1 pkg yeast
5-6 C flour

Prepare starter. Scald milk. Stir in sugar salt and margarine; cool to lukewarm. Dissolve yeast in water in a large bowl. Add warm milk mixture, starter and 2-1/2 C flour. Beat until smooth. Stir in enough flour to make a stiff dough. Knead 8-10 minutes. Let rise till doubled. Punch down. Form into 2 loaves. Cover; let rise till doubled. Bake at 400 degrees, about 25 mimttes or till done.

Source:  Mary Glass

SOURDOUGH STARTER

3-1/2 C flour
1 pkg yeast
1 T sugar
2 C warm water

Combine ingredients and beat until smooth. Cover with transparent wrap and let stand in warm place for 2 days.

To use in recipe: Measure out amount called for in recipe.

To replenish starter: To remaining starter add 1-1/2 C flour and 1 C warm water. Beat until smooth. Store covered in warm place. Stir before using. If not used in one week remove 1-1/2 C starter and follow directions for replenishing.

Source: Mary Glass