Categories: Breads, Sourdough, Starter
Servings: 1
2 tb Natural plain yoghurt
1 c Low fat milk 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.
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