Sourdough Batter Recipes

Steps:

• 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.

Steps:

• Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
• When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
• Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Steps:

• In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
• Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
• When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
• When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
• Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.