Recipes / Family Notebook
Mother's Recipe · Sourdough Series · Printable
Mother's Sourdough Batter (Proofing)
An overnight preparation made from an established refrigerated sourdough starter.
Ingredients
- 1½ cups established sourdough starter
- 1 cup tepid water
- 1½ cups flour
Notebook directions
- Remove starter from the refrigerator and allow it to come to room temperature.
- Measure out the starter and pour it into a bowl.
- Add flour and water.
- Mix well and let sit overnight. Do not refrigerate. The notebook calls this “proofing.”
- Replenish the original starter kept for future baking by adding flour and water after removing the portion needed for this batter. The notebook says to add back the same amount of flour and water removed; exact replenishment measurements are not specified.
Notebook and family notes
The notebook says “Prepare 12 hrs ahead.” This intermediate batter connects the original Sourdough Starter with Mother's Sourdough French Bread. The family kept the established starter refrigerated and brought it out to prepare overnight batter before baking.
Family confirmation: Step 5 refers to replenishing the remaining original starter, not adding more flour and water to the overnight batter.