About 12 hours before serving pancakes, mix
Starter, flour, milk, and salt. Let stand in covered bowl
in a warm place. Just before baking cakes, remove 1 cup of
batter to replenish sourdough in crock. To remaining batter
in the bowl, add baking soda, eggs, shortening, and sugar.
Mix well and bake on lightly greased, hot griddle. For thinner
pancakes, add more milk to batter. Makes about 30.
Note: Part buckwheat or part graham
flour can be used. Some cooks use this “basic starter”
for making bread.