Yogurt Sourdough Starter
Yield
1 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
low fat |
|
| 2 | tablespoons |
yogurt, plain
natural |
|
| 1 | cup |
all-purpose flour
white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
low fat |
|
| 3E+1 | ml |
yogurt, plain
natural |
|
| 237 | ml |
all-purpose flour
white |
|
Directions
Heat milk to 100 degrees F on thermometer.
Remove from heat and stir in yogurt.
Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs.
Consistency will be like thin yogurt.
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 85 degrees F 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.
