Sourdough Batter Recipe

Bread

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Ingredients:

This must be made about 12 hours before you are going to begin the bread-making process. Just do it at night before you go to bed. Remove the starter(see archives "sourdough starter" 3/26) from the refrigerator and allow it to come to room temperature.
Measure out:
1 1/2 cups starter
put into a 2 qt. mixing bowl(non-metal)
Add:
1 1/2 cups flour
1 cup tepid water(85 degrees)
mix well, cover and allow to sit overnight, unrefrigerated.
This is called "proofing" and when the batter is ready, the natural yeast will have spread throughout the dough and it will be bubbly and offer a strong sourdough odor.

Directions:

When ready to bake, measure out the amount of batter called for in the recipe and return the remaining batter to your starter bowl in the refrigerator. Remember that you must replenish your starter by adding back what you take out. Return the same amount of water and flour that you have just removed. Just whip it up and stir it into the starter bowl.

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Submitted 6/13/05.
Source: The Frugal Gourmet Cooks American
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Sourdough Batter


KitchenAid Artisan 5-Quart Mixer