Linda's Sourdough Instructions

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Title: Linda's Sourdough Instructions
Categories: Sourdough, Breads, Information
Yield: 1 Help file


STARTING THE STARTER:

Combine 2 cups white flour, 2 cups warm water (85F to 90F) and the dry
culture in a warm bowl. Use a wooden or plastic spoon to stir the mixture
until smooth. Cover the container with plastic wrap and place in a warm,
draft free area (80F-85F) for 36-48 hours: your starter should be slightly
bubbly and give off a delicious sour, yeasty aroma. Its consistency will be
that of light pancake batter. Cover the sourdough container and put it to
rest in the refrigerator.

SOURDOUGH BATTER 1. Sourdough batter is a basic ingredient in all sourdough
recipes. It must be made approximately 8-12 hours before use. To make the
batter: 2. Remove your sourdough starter from your refrigerator and allow
to reach room temperature.
3. Measure out 1 1/2 cups starter into a warm 2 quart bowl. Return the
remaining starter to the refrigerator.
4. Add 1 1/2 cups of flour and approximately 1 cup of warm water (85F) 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 (I use plastic wrap) and let the sourdough batter proof
for 8-12 hours at 85F-90F (I do this overnight and set the bowl in the
kitchen sink just in CASE it gets overenthusiastic and comes "over the
top"!) When the batter is properly proofed, its surface will appear bubbly
and it will exhibit a strong, pungent sour odor.
5. After proofing, measure out the amount called for in the recipe and
return the remaining batter to the starter pot. Stir and refrigerate.

I prefer the batter method to just letting the entire pot of sourdough come
to life each time since I think it yields a more sour taste and it always
leaves you a bit of the "mother" safely tucked away in the fridge in case
of accidents!

Adapted from a Goldrush Sourdough leaflet.
Formatted by Linda Caldwell

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