Buckwheat Cakes

3 cups Preston County Buckwheat flour
1 pkg yeast dissolved in 1/2 cup warm water
1 tsp salt
2 tsp sugar
1 tsp baking soda
1 cup water

Add 1 1/2 cups of warm water to flour in large bowl.
Add salt and yeast. Batter should be as thick as ordinary
cake batter.
Cover. Set in warm place overnight.

In the morning, save 1 cup batter for starter. Then add
sugar, baking soda, and water to make thin batter.
Store starter in refrigerator.
Next time add 2 cups flour and enough water to make batter
and salt. Use the starter in place of the yeast.