---------- Recipe via Meal-Master (tm) v8.05
  
       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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