Description
This article is from the collection of
recipes from the Sourdough Mailing List, by David Adams with
numerous contributions by others.
710 Ambrosia Batter
#From: Life is real? <dixon@spot.Colorado.EDU>
The name of this concoction is taken from the food of the
gods often referred to in Greek mythology. The title is
appropriate considering the various delectable things that can be
made with it. No doubt when you mix up your first batch of
sourdough griddlecakes or biscuits, you'll agree. Here's how you
make it:
1 cup starter
1 cup water 1 1/2 cups white all-purpose flour
Mix the above ingredients in a 2-quart bowl, cover and
set aside for 24 hours in a place where the temperature
ranges between 75 and 80. Remember to use only a bowl
made of glass or crockery, not metal. Also make sure
that your bowl is large enough to allow the mixture to
double in volume without spilling over the side.
Ambrosia Batter is burdensome to clean up, especially
after it has dried.
Replenish the starter with 1 cup flour and 3/4 cup of warm
water.
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Tags
food, recipe, sourdough, starter, bread, pancake, muffin, bagel, rye
