This recipe was clipped from a newspaper, date unknown. The recipe is typed below along with a scanned copy.

I’VE LOOKED all through my cookbooks and can’t find a recipe for sourdough starter. Can you get me one? — B.K. in the Charlotte News, April 10.

You’ll need two cups flour, one teaspoon salt, three tablespoons sugar, one-half teaspoon dry yeast, and two cups lukewarm water. Place all ingredients in a large glass jar, stirring until the mixture is a smooth paste. Cap and place the jar in a warm place to sour, stirring several times a day. The mix will be ready in three days. Store in the refrigerator. To keep the starter active after 10 days, add one-half cup of flour and one cup of warm water to one-half cup of the leftover starter and let stand at room temperature 23 hours before using again.