*  Exported from  MasterCook II  *
     
     Sourdough Starter Batter
     
     Recipe By     : Norman Garrett : Quick & Delicious Bread Machine 
     Serving Size  : 1    Preparation Time :0:00
     Categories    : Norman Garrett                   Sourdough
     
     Amount  Measure       Ingredient -- Preparation Method 
     -----  ------------  -------------------------------- 
     1 1/2  cups          sourdough starter
     1 1/2  cups          flour
     1      cup           skim milk -- warm
     
     Remove the sourdough starter from the refrigerator and allow it to 
     reach room temperature ( about 6 hours).
     
     Place 1 1/2 cups of starter in a 2 quart mixing bowl.  Put the rest of 
     the starter back in the refrigerator.
     
     Add the flour and skim milk and mix well.  The batter should have the 
     consistency of light pancake batter.
     
     Cover the bowl lightly ( I used a dish towel held on by a small 
     notebook) and let it proof for 8 to 12 hours in a 85 to 90 degree 
     area.  
     
     After proofing use what batter you need for your bread. ( It can stay 
     out for up to 3 days)  Make sure you save at least 1 1/2 cups to 
     replenish your starter.
     
     Return the remaining batter to the starter jar.  Stir and refrigerate.
     
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