Sour Dough Starter

INGREDIENTS:

1 pkg. yeast, dry or Fleischmann’s
1/4 c. warm water
2 tbsp. sugar
1 tsp. lemon juice or vinegar
1/2 tsp. salt
2 c. flour

DIRECTIONS:

Mix. Put in stone crock or large china bowl. Cover and leave at room temperature for 24 hours. Not too cold. Put in microwave or oven if room too cool. It can be used for pancakes, waffles, rolls and bread. Each cup of starter used is to be replaced with 1 cup flour and water if necessary to return to foamy batter. May be refrigerated several days. Should be shook or stirred each day.
Pancakes or waffles for 6 Belgian waffles, use 1 cup starter and add 3 egg yolks. Whip whites and add last. Add 1 teaspoon vanilla, 2 1/2 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 1/4 cup melted butter or shortening. Fold in egg whites. Use 7/8 c. mix per waffle. Must be batter not dough. Use water to thin.