"Sourdough Bread Batter"

1 C starter

2 C warm water

2.5 C flour

Allow to proof overnight, 8-15 hours. yields: 1 C starter to return, 2.5 C
starter to bake



The recipe:



2.5 C sourdough bread batter

1.5 C water (or milk, or 1 C yogurt + .5 C water) -- make sure water is
warm, else scald milk in microwave

2 T sugar

2 T melted butter

2 t salt

3-4.5 C flour yields: 2 loaves



1. Add 1 C flour to starter. Mix in liquid, then sugar, salt, and butter.

2. Add flour until dough turns from sides of bowl.

3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.

4. Let proof until doubled in bulk. For us sourdough users, this can be a
LONG proof, depending on how cold the flour was when we started. Plan on no
less than 2 hours, possible 3.

5. Punch down, let rise again (about 1 hour).

6. Turn out, punch down, shape into loaves.

7. Let rise about halfway (approximately 30 minutes), then bake in a
preheated 375 degrees F oven 45-50 minutes.

8. Turn out onto cooling racks, allow to completely cool before wrapping.
You may optionally brush the loaves with water or melted butter while still
warm, but I don't usually bother. I had a friend who recently called me in a
panic after she made this for the first time, because the crust was hard
:-). As a matter of fact, the crust softens quite a bit in about a day.
Isn't all sourdough bread this way? I have also added 1.5 C grated sharp
cheese before adding the flour. If you do this, be careful with the cooking
time; the bread will brown much easier.