Sour Dough Starter II (Sponge Batter)

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Old 29-Oct-2010
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.

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