Sourdough starter 1973
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Nonfat milk |
| 3 | tablespoons | Fresh low-fat yogurt |
| 1 | cup | All-purpose flour |
Directions
1. Heat the milk to between 90 and 100 F. Pour it into a clean 1-½ 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 1-½ 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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