Sourdough Starter Batter

* Exported from MasterCook II *

Sourdough Starter Batter

Recipe By : Norman Garrett : Quick & Delicious Bread Machine
Serving Size : 1 Preparation Time :0:00
Categories : Norman Garrett Sourdough

Amount Measure Ingredient -- Preparation Method
----- ------------ --------------------------------
1 1/2 cups sourdough starter
1 1/2 cups flour
1 cup skim milk -- warm

Remove the sourdough starter from the refrigerator and allow it to
reach room temperature ( about 6 hours).

Place 1 1/2 cups of starter in a 2 quart mixing bowl. Put the rest of
the starter back in the refrigerator.

Add the flour and skim milk and mix well. The batter should have the
consistency of light pancake batter.

Cover the bowl lightly ( I used a dish towel held on by a small
notebook) and let it proof for 8 to 12 hours in a 85 to 90 degree
area.

After proofing use what batter you need for your bread. ( It can stay
out for up to 3 days) Make sure you save at least 1 1/2 cups to
replenish your starter.

Return the remaining batter to the starter jar. Stir and refrigerate.

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