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Nancy Silverton s Overnight Yeast Batter

Ingredients
 

1 package fresh or dried yeast
1/4 cup tap water, in a 1 cup measure
1/4 tsp sugar
1 cup all-purpose flour
1 cup water, droplets more if needed




 
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Preparation
 
Crumble or sprinkle the yeast over the water in the measure, whisk in
the sugar, and let rise for several minutes until it begins to foam.
Whisk it again, then scrape into a 2 quart glass or plastic
container. Whisk in the cup of flour, then the water, to make a
mixture the consistency of pancake batter. Set uncovered at room
temperature for several hours, until it foams and produces bit heavy
bubbles. Stir it up, and leave overnight. May be used in place of the
Silverton starter in any of her recipes.

AHEAD OF TIME NOTE: If not to be used the next day, cover and
refrigerate. The batter will gradually turn into a sourdough; feed it
and treat it in the same way as the finished Silverton starter. From:
Richard Taylor

 

 
Servings: 1

 

 

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