Mike was a college friend of mine. He lived with his brother and another guy. They would make sopaipillas and eat them for a week. You may want to keep in mind that these may make college-boy sized batches. He also made bread and pancakes with it. He stored his starter in the fridge in a container that allowed a little air in. I have a Tupperware dish with a little valve thingie in the top that does the trick. Feed it a little sugar and water every few months, give it a quick stir, and it will keep forever. This is the exact same stuff as the Amish bread mix. When using sour dough starter, you always build it up the night before and then put some back in your container the next morning.

Sourdough Pancakes from Mike A.

The night before:

1 cup starter

2 cups water

2 ½ cups flour

1 T sugar

Mix well, cover overnight.

The next morning:

Put one or two cups starter back in your container

2 T sugar

1 egg

2 T oil

1 t salt

1 t baking powder

½ cup milk

Mix gently – let stand a few minutes, cook on hot pan

Bread (also can be used for Sopaipillas)

2 cups starter

9 cups flour

7 ½ cups lukewarm water

Mix well, cover overnight

The next morning add:

1 cup oil

2 T salt

10-12 cups flour

Mix until you can’t put any more flour in, then knead 5-10 minutes. Put dough in pans, slit top, cover with a towel. Let rise for 2 hours.

Bake in 425 oven for 25 minutes.

Brush tops with water or butter and continue baking for 1-1 ½ hours at 375.

To make sopaipillas, roll bread dough out, cut it into squares and fry it in hot oil. To make perfect sopaipillas, you have to roll the dough out just right so it will puff up. I always have to figure out the correct thickness each time I make them. I have also made large circles and used it for Indian fry bread, like Indian tacos.