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The idea of my own steaming sourdough bread slathered with butter is driving me, although normally I avoid cooking every chance I get.  Once I cooked, just don’t want to do it much anymore.

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You will have to tend the starter, stirring it once a day for 4-10 days, and tasting it occasionally to get your preferred amount of sourness. Hey, how would we know?

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Now I tend one husband, two dogs, one cat (hungry every time I go into the kitchen) and four hens, plus, if I do it, a sour dough starter.

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I know this much about baking bread—see, I have done it—after kneading that risen dough and forming it into a round loaf, patting it feels like patting a baby's bare behind.

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Here ‘s the Recipe:

2 cups potato water, lukewarm.

(Water in which potatoes have been boiled until soft).

1/2 cup rye flour

1/2 cup whole-wheat flour

1cup unbleached white flour

2 tsp dry yeast

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In a 2-quart jar, mix the water, flours and yeast until smooth. Cover loosely with cheesecloth and let stand in a warm spot stirring every 24 hours until bubbly and agreeably sour, usually 4-10 days. Taste it every day to know how it is progressing.

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When it is ready, store loosely covered in the refrigerator refreshing it once a week by using or throwing away half the starter and adding 1 cup water, and 1 cup white flour.

It can be used in bread recipes, biscuits, pancakes, and even corn bread.

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