Sour Dough Starter

Photo: flickr user foooooey

Ingredients

1 pkg. active dry yeast

2 cups lukewarm water

2 cups flour

1/2 cup sugar

1 cup water

1 cup milk

1 cup flour

3/4 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

1/2 cup shortening

2 cups sugar

2 eggs

1 1/2 cups sour dough starter

1 1/2 cups applesauce

1/2 teaspoon cloves

1 teaspoon cinnamon

1/2 teaspoon allspice

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

2 tablespoons sugar

2 cups flour

1/2 cup chopped nuts

1 cup raisins

1 cup butter, softened

2 cups confectioners' sugar

1 egg yolk

Maple flavoring to taste

1/2 cup whipping cream

1 teaspoon sugar

Preparation

In a large glass jar or crockery pot dissolve yeast in warm water. Add flour; beat until smooth. Let stand overnight at room temperature for 5 days. Stir each day. On 5th day add sugar, water and milk. Refrigerate, stirring daily for another 5 days before using. Starter may be kept in refrigerator indefinitely. Always replace used portion with equal amount of flour and water.

Combine all ingredients; mix well.

Shape dough into 1 1/2 inch balls. Bake on greased sheet at 425 degrees, 10-15 minutes or in muffin tins at 350 degrees for 25-35 minutes. For pizza, separate dough lightly and spread in pizza pan. Bake 425 degrees 10 minutes. Remove from oven and top as desired. Bake until cheese melts and meats are cooked.

ICING:

For cake: Cream together shortening and sugar. Beat in eggs. Stir in starter, applesauce, cloves, cinnamon and allspice. Set aside. In small bowl blend salt, baking soda and sugar. Sprinkle over batter. Stir in gently. Add flour; stir until smooth. Add nuts and raisins; stir well. Pour into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees 25-30 minutes or until toothpick in center comes out clean. Cool in pans 10 minutes.

To make icing: Combine butter, sugar and egg yolks. Mix well. Add flavoring and salt; set aside. Whip cream with 1 tsp. sugar; fold into icing. Frost cake.