Ingredients

Instructions

  1. Remove starter from fridge and allow to reach room temp.
  2. Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.
  3. Return remaining starter to fridge.
  4. Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well.
  5. Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
  6. Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees.
  7. When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.
  8. After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.
  9. Stir and refrigerate.