Sourdough Starter 1973

* Exported from MasterCook *

SOURDOUGH STARTER 1973

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads American

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Nonfat milk
3 tb Fresh low-fat yogurt
1 c All-purpose flour

1. Heat the milk to between 90 and 100 F. Pour it into
a clean 1-1/2 quart glass, plastic, or stainless bowl.
2. Stir in 3 T freshly opened low-fat yogurt. Let
stand in a warm place for at least 24 hours. 3. After
a curd has formed, gradually stir in 1 cup of
all-purpose flour. Cover with Saran and let stand for
2 to 5 days in a warm place. 4. This procedure will
yield about 1-1/2 cups of starter for each of the
"servings" listed above. 5. Cover and store in the
refrigerator. NOTE: If liquid "hooch" turns pink
during fermentation, discard and start over with fresh
ingredients.



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