1 can water packed cherries (or substitute other berries)
2 c. granulated sugar (divided)
1 c. all-purpose flour (divided)
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. butter or margarine
1/2 c. chopped pecans
1/2 c. sourdough starter
Pour cherries into iron Dutch oven, add 1 1/2 c. sugar mixed with 1/4 c. flour. Mix well, cook over live coals until juice is thick and cherries are hot. Set aside. Combine rest of the flour, sugars, and cinnamon. Cut in butter. Stir in pecans and sourdough starter. Spoon over the cherries and place oven back on coals. Cover with the lid and place hot coals on the lid to bake. After the top begins to brown, lift lid and with a sharp knife, cut holes in the top so juice can bubble up through. When golden brown, sprinkle 2 T. sugar over top crust, replace lid and bake one more minute. (On the kitchen stove, heat fruit and sugar over low heat; bake completed cobbler in oven at 425 degrees for about 25 minutes.)
4 c. warm water
2 T. sugar
4 c. flour
1 raw potato, quartered
Dissolve yeast in the warm water, and then mix all ingredients in a gallon crock. (Do not use a metal container.) Cover with a close-fitting lid and let the starter rice until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using the starter, add 1 c. warm water, 2 tsp. sugar, and enough flower to mix the starter’s original consistency. Add more potato occasionally as food for the yeast, but don’t add more yeast. Use daily for best results. Starter improves with age.
From the December 1982 issue.