In large mixing bowl mix sour bread starter and 2 cups warm or potato water. Blend in 1 cup rye flour. Cover lightly and let stand in a warm place for about 20 to 40 hours, depending on degree of sourness desired. Disolve yeast in 1/4 cup warm water, then stir into the soured mixture. […]

1) Using a meat tenderizing mallet or knife, pound steak to ” thick… and cut into serving pieces… 2) Combine flour and seasonings, and dip steak pieces in sourdough starter then in flour mixture… 3) Fry in about 1″ of hot shortening… and serve