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Mix in clean (sterilized) glass or crockery bowl. Allow to ferment two to three days. Feed with flour and water to keep going, or freeze in plastic container. Thaw out and feed to resume use.
Mix starter, flour, egg, oil and milk. Blend in salt, soda, and sugar. Let mixture bubble and foam a minute or so, then pour onto lightly greased griddle.
Note: Sugar is not the main sweetener for sourdough. Baking soda is. Sourdough must be light and bubbly.
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