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I haven’t, but I’m sure it would be much better, sigh. (This recipe came from my frugal great aunts, for whom “oleo” seemed the more fiscally responsible choice, I’m sure!)

Thanks so much for visiting! My aunt would have used real sourdough starter, which she kept in a glass jar in the fridge and occasionally stirred to re-incorporate the black liquid that would rise to the top.

But much easier than the traditional sourdough starter, which was made using natural yeasts from the air, is the serially-ubiquitous“Amish Friendship bread” starter” which is very easy to make (here’s a story about Amish Friendship bread, with a recipe and directions very similar to the one I was given)

One thing I learned was that while you don’t refrigerate the Amish Friendship starter (as you can refrigerate traditional sourdough starter), you can freeze it in 1 cup portions (after the “day 10″ stage, when it is truly “starter”) — this way you don’t have to use or maintain it, and you also aren’t stuck with the ever-multiplying recipe that reminds me a little of a Star Trek Tribble attack…