SOUR DOUGH STARTER (Betty Propst)
1 pkg dry yeast
2 cups warm water
2 chup plain flour
Combine in bowl. Let ferment 12-24 hours. Use half to make bread and put the other half in a jar and refrigerate.Use within 14 days. Bring to room temperature before using.
SOUR DOUGH BREAD RECIPE (Betty Propst)
