Name: Sourdough Starter Batter
Ingredients: 1 1/2 c Sourdough starter; 1 1/2 c Flour; 1 c Skim milk; warm

I am secure in Christ. His presence and His approval is all that matters. Therefore I can make it my ambition to live out by grace perfecting holiness, not what I want to be but what I already am and who I will practically be for an eternity in heaven. I will not be continually defeated by a wounded ego, but will be at peace devoting the rest of my days not to the vain emptiness of self-love that lives for the sinful and the temporary. I know I am already loved by God. I can get out of the way and seek with God’s love now in me to spread of that love back to God and others. I will not use people to meet my needs, but realize my needs are met in the sufficiency of Christ and seek to bless the needs of others instead as Christ lives His life through me.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sourdough b, Bread maili	1	Servings

INGREDIENTS

1 1/2	c	Sourdough starter
1 1/2	c	Flour
1	c	Skim milk; warm

INSTRUCTIONS

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. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Norman Garrett : Quick & Delicious Bread Machine

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