Basic Sourdough Batter

No knead bread, batter for pancakes, lots of uses.

Ingredients

Instructions

Yield:

1 loaf of bread

Prep time:

36 hours

Cook time:

45 minutes

Ready in:

36 hours and 45 minutes

Recipe Type:

Bread

1. Culture Preparation (24 hours)
2. Measure 1/4 cup of cold starter into bowl. Add 1/4 cup water, stir or whisk thoroughly to incorporate as much air as possible. Add 1/2 cup flour, stir vigorously. Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
3. Add another 1/2 cup flour and 1/4 cup water. Stir and spoon knead vigorously. Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
4. Batter Preparation (12 hours)
5. Mix the active culture with 1 cup of the flour and the water. Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
6. Add the salt, sugar, and butter to the milk and mix. Add to the dough and mix well. Add the remaining 1/2 cup flour and mix vigorously.
7. Bread Loaf Prep and Baking
8. Grease and flour a loaf pan, spoon in the batter
9. Let rise at 85° for 2-4 hours
10. Bake at 350° for 45 minutes

Tips for Success

Cooking Tips

Ingredient Tips

Reviews

Source Information

Classic Sourdoughs, A Home Baker's Handbook, Ed Wood,