Sour Dough Starter II (Sponge Batter)
2 cups all purpose flour
2 cups warm water
1 package dry yeast
Combine ingredients and mix well. Place in a warm spot or closed cupboard overnight. In the morning, put 1/2 cup of the starter in a scalded pint jar with a tight lid. Store in the refrigerator for future use. The other part can be used for bread, pancakes and waffles.
To use the starter again, place it in a medium size mixing bowl. Add 2 cups flour, beat well and set in a warm place to develop overnight. In the morning the batter will have gained 1/2 again its bulk and will be mixed with air bubbles. It will have a pleasant yeasty odor. Now set aside 1/2 cup in the fridge for your next sour dough starter recipe. This is called the sponge batter.
We have put on this site recipes for bread, and waffle/pancakes using this sponge batter.