Sour Dough Starter

Place ingredients in a glass jar and let starter set out 3-5 days until fermented. Stir daily. Put in refrigerator when bubbly. let stand 3-5 days.

Take out of refrigerator, add 3 tablespoons potato flakes, 3/4 cup sugar, 1 cup warm water. Stir vigorously, cover. Let set out all day, stirring occasionally. That night, remove one cup of starter and put remainder in refrigerator. Feed every 3-5 days, same as above, repeat the feeding process, removing one cup of starter, then making bread, giving the cup of starter away to a friend, or throwing away that cup of starter.

Make sour dough bread.

SOUR DOUGH BREAD

Mix first 5 ingredients. Add flour, 2 cups at a time. Stir until bread is in a ball. On last two cups, use wooden spoon. Flour hands, form bread in ball. Place in large oiled bowl. Cover with plastic wrap. Place on top of refrigerator or warm place. In morning, punch dough down, kneading lightly. Divide into 3 parts.

Make loaves or rolls. If using raisins, soak raisins. Add cinnamon and nuts.

Cover bread, let rise 8-10 hours. Bake at 350 degrees 30-35 minutes. Can be frozen.

In a pot, put three cups of water on to boil, add raisins, and boil gently for 20 minutes.

Drain raisins, keeping water for future use. Cool raisins and liquid.

Sift flour, baking soda, cinnamon, allspice, baking powder, pinch salt together 3 times.

Blend butter/margarine, sugar, add eggs and vanilla. Add flour mixture,alternately. with liquid from raisins, until a 'fluffy' batter is acheived. Add raisins. Put into muffins tins (lined is best) and bake at 350 for 20-25 minutes. Makes 3 dozen, can be doubled easily.