Sourdough Starter/Hotcakes

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   ["Soften yeast in water. Add flour and stir to mix. Put in a glass, ceramic or china container with a loose lid. (Never use a metal container for sourdough starter, and be sure it's plenty big, as the starter expands.) Let set at room temperature for 3 days, stirring once or twice a day. The starter will ""work"" and will have a definite sour odor. After the starter has soured, it can be stored in the refrigerator until used.", "SOURDOUGH HOTCAKES:", "The night before you plan to make hotcakes, take the starter out of the refrigerator and add to it 2-1/4 to 3 cups flour and 1/2-cup lukewarm water. This amount can vary in order to get the right consistency. (Swend sometimes uses as little as 2 cups flour when his starter is thicker.)", "The next morning, dip out enough for the ""heel"

* Per serving · 4 servings · Values may vary.

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