SourDough Starter II (Sponge Batter)
2002-08-23- Course: Breads & Rolls, Cakes & Candy, Desserts
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 15m
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From Wikipedia – Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts.
Ingredients
- 2 cups all purpose flour
- 2 cups warm water
- 1 package dry yeast
Directions
Step 1
Combine ingredients and mix well. Place in a warm spot or closed cupboard overnight. In the morning, put 1/2 cup of the starter in a sterile pint jar with a tight lid. Store in the refrigerator for future use. The rest can be used for bread, pancakes and waffles.
Step 2
To use the starter again, place it in a medium sized mixing bowl. Add 2 cups flour, beat well and set in a warm place to develop overnight. In the morning the batter will have gained 1/2 again its bulk and will be mixed with air bubbles. It should have a pleasant yeasty odor. Now set aside 1/2 cup in the fridge for your next sour dough starter recipe.
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