Anna Mae Laster
1 cup whole wheat flour 1 tsp. baking powder
1 cup all purpose flour ½ cup butter
1 tbsp. sugar 2 cups starter
1 tsp. salt
Combine the first 5 ingredients in a bowl, cut in the butter with
a pastry blender until mixture resembles coarse crumbs. Stir in the
starter. Turn the dough onto a floured board and knead lightly. Roll 1/2 inch thick and cut in 2 1/2-inch circles. Place on a lightly greased cookie sheet. Let rise in a warm place for 30 minutes. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.
Starter:
1 pkg dry yeast
2 cups warm water
2 cups all -purpose flour
Combine all the ingredients in 1 ½ -quart glass or earthenware container and mix well. Cover with cheesecloth. Let stand at room temperature for 48 hours, stirring 2 or 3 times. Starter will ferment and acquire a slightly sour smell. Pour off as much starter as recipe requires, then add equal parts water and flour to starter. Let stand for several hours until bubbly again. Refrigerate.