Sourdough Buckwheat Cakes - cooking recipe

Ingredients

1 pkg. dry yeast
2 1/2 c. warm water (not too warm)
2 c. all-purpose flour
1 Tbsp. sugar

Preparation

Dissolve yeast in
1/2
cup
water.
Stir
in remaining water, flour and sugar.
Beat until smooth.
Cover with cheese cloth. Let stand at
room
temperature for 5 days, stirring a couple times each
day.
Cover
and refrigerate until ready to use, or use right away.
When ready to use, put in a crock and add amount of water
needed
to
make
cakes
enough
for your family.
Then add
1/2
pure buckwheat flour (not self-rising) and 1/2 white flour.
Add
salt to taste.
As you use you will need to add a little
sugar
to
each new crock you mix.
When not in use, set in
a
cool
place
and
keep covered.
Right before you bake cakes, add
1 cup warm water to which is added 1 teaspoon soda. Add more water to batter if too thick.
Bake on hot, greased griddle.