Dried Cornmeal Sourdough Starter, No Yeast
1 hand full of hops
2 qt water
4 spoonfuls of flour
1 spoonful of sugar
TO MAKE AND DRY STARTER:
Add 2 cups hops to 2 qts. of boiling water. Cook down to 1 quart or less. Strain through a seive, return to heat and bring back to boiling, turn off, and stir in 4 heaping tablespoons of flour, and 1 heaping tablespoon of sugar. Put in a non metal container, cover with a dishtowel, and let stand overnight in a warm place while it
works. In the morning, mix with enough cornmeal to make small biscuits. Let dry, store in a dry place.
To Use for biscuits:
Dissolve dry biscuit in warm water, let stand about a half hour to dissolve. Add 1 qt. flour, let it stand to rise over night. Next morning add about another quart of flour and a little salt to make a stiff dough, form into rolls and bake.