001a--------- Recipe Extracted from Meal-Master (tm) Database -----------001a
 
     Title: Sourdough Starter #1
Categories: Breads     
  Servings:  1

      2 c  Unbleached Flour                    1 pk Active Dry Yeast  
      1 x  Water To Make Thick Batter    
 
  Mix Flour with  yeast.  Add enough water to make a thick batter.  Set in
  warm place for 24 hours or until house is filled with a delectable yeasty
  smell.
 
 001b----------------------------------------------------------------------001b
 ------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #2
Categories: Breads     
  Servings:  1

      2 c  Unbleached Flour                    1 x  Water To Make Thick Batter  

  Mix flour and water to make a thick batter.  Let stand uncovered for four
  or five days, or until it begins working.  This basic recipe requires a
  carefully scalded container.
 
 001c----------------------------------------------------------------------001c
 ------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #3
Categories: Breads     
  Servings:  1

      2 c  Unbleached Flour                    1 x  Warm Milk To Make Thick Bat. 

  This starter is the same as starter #2 but uses warm Milk instead of water.
  Use the same instructions.
 
 001d----------------------------------------------------------------------001d
 ------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #4
Categories: Breads     
  Servings:  1

      1 x  Unbleached Flour                    1 x  Potato Water  

  Boil some potatoes for supper, save the potato water, and use it lukewarm
  with enough unbleached flour to make a thick batter. without yeast.  This
  is a good way to make it in camp, where you have no yeast available and
  want fast results.  This is also the way most farm girls made it in the
  olden days.  Let stand a day or so, or until it smells right.
 
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 ------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #5
Categories: Breads     
  Servings:  1

      4 c  Unbleached Flour                    2 T  Salt  
      2 T  Sugar                               4 c  Lukewarm Potato Water  

  Put all ingredients in a crock or large jar and let stand in a warm place
  uncovered several days.  This is the authors last choice for making a
  starter, but seems to be in all the cookbooks dealing with Sourdough
  Starters.  Use only as a last resort.
 
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 ------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Starter #6
Categories: Breads     
  Servings:  1

      1 c  Milk                                1 c  Unbleached Flour  

  Let milk stand for a day or so in an uncovered container at room
  temperature.  Add flour to milk and let stand for another couple of days.
  When it starts working well and smells right, it is ready to use.
  NOTE:
  All containers for starters not using yeast, must be carefully scalded
  before use.  If you are carless or do not scald them the starter will fail.