“This is the batter you need to make SourDough items, biscuits, pancakes, bread etc.To “feed” the starter, simply take out some of the starter and adding flour etc. to it to make a sourdough item, then putting what’s left back in to the starter, that is “Feeding” the starter. “
1 1/2 cupssourdough starter
1 1/2 cupsflour
Remove starter from fridge and allow to reach room temp.
Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.
Return remaining starter to fridge.
Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well.
Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees.
When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.
After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.
Stir and refrigerate.
“Oh the waiting…my fingertips are growing raw from holding on.”
“Yesterday I made Recipe#342270 #342270; today I added these ingredients to the starter.Thank you for posting this so that I could have enough starter left to keep and ‘proof’ for another use.”
“Thanks! I didn’t know what “proofing” meant until I read this.”