Sourdough Batter - cooking recipe

Ingredients

1 1/2 cups sourdough starter
1 1/2 cups flour
1 cup water

Preparation

Remove starter from fridge and allow to reach room temp.
Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.
Return remaining starter to fridge.
Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well.
Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees.
When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.
After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.
Stir and refrigerate.