SourDough Batter

Recipe by Lali8752
READY IN: 10mins
YIELD: 4 Cups


  • 1 12
    cups sourdough starter
  • 1 12
    cups flour
  • 1
    cup water


  • Remove starter from fridge and allow to reach room temp.
  • Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.
  • Return remaining starter to fridge.
  • Add 1 1/2 Cups of flour and approx 1 Cup warm water 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 and let the sourdough batter proof for 8-12 hours at 85-90 degrees.
  • When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.
  • After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.
  • Stir and refrigerate.