Combine flour, Starter, sugar, baking powder, salt and soda in a medium mixing bowl and mix. Add milk, egg, and oil and stir until batter is smooth.Sourdough Starter:
2 cups all-purpose flour
2 cups warm water
1 package dry yeast
1/4 cup sugar
1 cup warm water (110 to 115 degrees F)
1 cup all-purpose flour
Combine all ingredients for the Starter in a glass jar. Let stand, uncovered, in a warm place overnight or up to 48 hours. The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or store in refrigerator. After removing 1 cup of starter add the "Feed" once or twice a week.
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Recipe courtesy of Royal Tine