Sourdough Batter

1. 1

   Remove starter from fridge and allow to reach room temp.

2. 2

   Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.

3. 3

   Return remaining starter to fridge.

4. 4

   Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well.

5. 5

   Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.

6. 6

   Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees.

7. 7

   When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.

8. 8

   After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.

9. 9

   Stir and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.