primary batter

Primary Batter is the foundation of all sourdough cooking and baking and is used in each recipe in this folder.  The reactions of your starter with the flour and water added to make your batter gives during the proofing period its unique flavor and leavening.  The following recipe yields approximately 4 cups of Primary Batter which is the amount required for each recipe in this folder.

1 cup Sourdough Starter
2.5 cups white flour
2 cups warm water (85-90 degrees)

1.     Remove your starter from refrigerated storage, stir thoroughly, take out one cup and place in warm bowl (4 qt. capacity). Return remaining starter to refrigerator.
2.    Add 2 cups of warm water and stir until well mixed.  Slowly add 2.5 cups of white flour, stirring continually to blend flour into batter.  Stir for 4 to 5 minutes until mixture is smooth and without lumps.
3.    Cover the bowl with plastic wrap and place in a warm, draft-free place for 12 hours for proofing.
4.    If a liquid should rise to the top of your batter during proofing of a crust should form, stir batter thoroughly and re-cover.  At the end of the 12-hour period your batter is read for use.
IMPORTANT:  Before mixing your batter with other ingredients for cooking return 1 cup of batter to your starter storage container to replenish your starter.