SOURDOUGH STARTER Fun to have handy for an assortment of sourdough recipes— 1 package active dry yeast 2½ cups warm water 2 cups sifted all-purpose flour 1 tablespoon sugar Dissolve yeast in ½ cup of the water; stir in remaining water, flour and sugar. Beat till smooth. Cover with cheesecloth; let stand at room temperature for 5 to 10 days, stirring 2 to 3 times a day. (Time required to ferment will depend upon room temperature; if room is warm, let stand a shorter time than if room is cool.) Cover and refrigerate till ready to use. To keep Starter going: Add ¾ cup water, ¾ cup sifted all-purpose flour and 1 teaspoon sugar to remaining Starter after some is used. Let stand at room temperature till bubbly and well fermented, at least 1 day. Cover and refrigerate till used again. If not used within 10 days, add 1 teaspoon sugar. Repeat adding sugar every 10 days. SOURDOUGH BREAD (With typical sour flavor.) 1 package active dry yeast 1½ cups warm water 1 cup Sourdough Starter 2 teaspoons salt 2 teaspoons sugar 5½ to 6 cups sifted all-purpose flour ½ teaspoon baking soda In large mixer bowl, soften yeast in the warm water. Blend in Sourdough Starter, salt and sugar. Add 2½ cups of the flour. Beat 3 to 4 minutes with electric mixer. Cover; let rise till light and bubbly, about 1½ hours. Combine soda and 2½ cups of the flour; stir into dough. Add enough additional flour to make a stiff dough. Turn out onto lightly floured surface; knead 5 to 7 minutes. Divide dough in half; cover and let rest 10 minutes. Shape into 2 round loaves. Place on lightly greased baking sheets. With sharp knife, make diagonal slashes across top of loaves. Let rise till double, 1 to 1½ hours. Bake in 400° oven for 35 to 40 minutes. Brush with butter. Makes 2 loaves.