Sourdough Starter 1973
Yield
1 loafPrep
30 minCook
10 minReady
6 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk, skim
|
|
| 3 | tablespoons |
yogurt, low-fat
|
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk, skim
|
|
| 45 | ml |
yogurt, low-fat
|
|
| 237 | ml |
all-purpose flour
|
|
Directions
Heat the milk to between 90 and 100F.
Pour it into a clean 1½ quart glass, plastic, or stainless bowl.
Stir in 3 tablespoon freshly opened low-fat yogurt.
Let stand in a warm place for at least 24 hours.
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.
Cover and store in the refrigerator.
NOTE: If liquid "hooch" turns pink during fermentation, discard and start over with fresh ingredients.
