Recipe Details

Summary

Name: Yoghurt Sourdough Starter

Category: Breads

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.