Title: Yoghurt Sourdough Starter
Categories: Bread
Yield: 1 Servings
| | | NFXS18B |
| 1 | c | Low fat milk |
| 2 | tb | Natural plain yoghurt |
| 1 | c | White flour |
Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.
Pour into scalded glass jar or bowl, cover with plastic and place in a warm
location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour
until well blended, cover again with plastic and pierce with fork to
release gases. Place in a warm draft-free location at an even 85F for 2
days; stir several times each day. It should have a strong sourdough smell
and show bubbles. Refrigerate until ready to use. When replenishing
starter, add lukewarm milk instead of water.