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make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

pasta (your choice , but i like rotini), onion - diced, mushrooms - diced, butter, olive oil, worcestershire, dry white wine, garlic powder, salt/pepper to taste, butter, flour, whole milk (don tsp try to make this low-fat or low-calorie, just enjoy as is!), bay leaves, bouquet garnish (i use a japanese bag, pre-made but you can make your own), cayenne pepper, sharp cheddar - shredded, swiss - shredded, reggiano - shredded, gouda - shredded, sour cream, crushed cheese crackers, grated parmesan cheese, olive oil

boneless skinless chicken breast halves, salt and pepper, flour, italian seasoned breadcrumbs, parmesan cheese, egg, milk, butter, olive oil, more parmesan cheese, for sprinkling on top, sliced mozzarella cheese (if you can get it, the soft fresh kind is best, it melts sooooo creamy), your favorite marinara sauce or store bought spaghetti sauce

water, olive oil, salt, sugar, all-purpose flour or 4 cups bread machine flour, your favorite pizza seasoning (mine is wildly delicious italian), fast rise yeast, cornmeal

flour, baking soda, salt, baking powder, cinnamon, sugar, vegetable oil, carrots (grated ), eggs, crushed pineapple (well drained ), walnuts (chopped ) or 1 cup pecans (chopped), margarine, cream cheese (softened ), vanilla, powdered sugar (more or less to your liking)

rolled oats (not instant ), canola oil, maple syrup, blackstrap molasses, cinnamon, salt, chopped raw pecans, chopped raw walnuts, chopped raw almonds, raisins, chopped dates, dried cranberries (or other dried fruit of your choice, i.e. apples, pineapple, apricots, etc.)

all-purpose flour, baking soda, baking powder, salt, butter flavor crisco, granulated sugar, brown sugar (firmly packed), vanilla, eggs, chocolate chips (use your favorite )

boca brand soy crumbles, eggs, slightly beaten, italian style breadcrumbs, minced garlic cloves, grated parmesan cheese, your favorite dried italian herb seasoning (i used oregano 1 tsp parsley 1 tsp basil), fennel seed

rose petal (from scented roses, red and pink are best), orange, blossoms, distilled water

brown sugar, paprika, mr. pepper seasoning , we used 1 tsp. black pepper, 1 tsp. white pepper and 1 tsp. cayenne pepper in place of mr. pepper seasonin, garlic powder , we used lawry s with parsley, as it intensifies the flavor, salt, dijon mustard or 9 tbsp yellow mustard, we used dijon, liquid smoke , we omitted this (optional), pork rib racks , 9 lbs. or 4 racks of baby-back pork ribs, 8 lbs, your favorite barbecue sauce , we used ah-so chinese style sauce

cool whip, frozen pink lemonade concentrate, condensed milk, reconstituted lemon juice, graham cracker crust (you can make this on your own , i just buy the ones already made at the store such as keebler.)

elbow macaroni, butter, stewed tomatoes (good quality is best ), sharp cheddar cheese (i prefer the white cheddar cheese) or 2 -3 cups extra- , shredded (i prefer the white cheddar cheese), salt and pepper

light brown sugar or 6 tbsp dark brown sugar, paprika, black pepper, garlic powder, salt , plus some for seasoning, dijon mustard or 9 tbsp yellow mustard, liquid smoke (optional), pork sparerib racks (remove thin membrane on back of bones with paper towel) or 4 baby back rib racks (remove thin membrane on back of bones with paper towel), your favorite barbecue sauce

buttermilk, all purpose greek seasoning (see instructions, any spice blend can be used), boneless skinless chicken breasts, dry breadcrumbs (unseasoned), kosher salt, parmesan cheese (freshly grated is best )

beef tip roast, beef broth, liquid smoke, worcestershire sauce, apple cider vinegar, your favorite barbecue sauce

red mill egg substitute, water, vegan margarine, peanut butter, turbinado sugar, baking soda, salt, vanilla, whole wheat pastry flour, vanilla soymilk or 1/3 cup almond milk, chocolate chips, to your taste, chopped pecans (or both) or 1/2 cup chopped walnuts (or both)

bacon, diced, baked beans , mostly drained (used bush s . this was modified from the original 2 (16 oz), barbecue sauce (i make my own sweet & spicy bbq sauce, but blues hog was used in the original recipe), pork sausage (the original called for leftover smoked pork or beef, i didn tsp have any bbq leftover so i used this), apple pie filling (chop up the big chunks some), onion, chopped, green pepper, chopped, brown sugar, worcestershire sauce, mustard (prepared ), dried chipotle pepper (or cayenne pepper optional, to taste*), your favorite barbecue rub (blues hog rub was used in the original)

whole broiler-fryer chicken, cut up (or your fave parts), salt, black pepper, divided, garlic powder, accent seasoning, all-purpose flour, paprika, buttermilk, oil