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Sour Dough Starter for Breadmaker

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Recipe

 

Yield

1 servings

Prep

40 min

Cook

?

Ready

4 days
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup milk, skim
3 tablespoons yogurt, plain
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1 cup all-purpose flour
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Ingredients

Amount Measure Ingredient Features
237 ml milk, skim
45 ml yogurt, plain
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237 ml all-purpose flour
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Directions

Heat skim milk to 90 to 100 F. Remove from heat and stir into yogurt.

Allow to stand at room temperature 18 to 24 hours or until curds form. Stir with wooden spoon once or twice to keep liquid mixed in.

Gradually stir in flour; mix well. Allow to stand 2 to 5 days.

When starter is ready it is bubbly and spongy looking and has a good sour aroma. Starter should be kept in the refrigerator after this five day period.

To use starter bring to room temperature and allow it to get bubly again before using it.

Replenish starter after each use with equal portions of milk and flour. Example: If using 1½ cups add 1½ cups each: milk & flour.

Repeat steps 1, 2, and 3.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 416g (14.7 oz)
Amount per Serving
Calories 5685% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 151mg 6%
Total Carbohydrate 36g 36%
Dietary Fiber 3g 14%
Sugars g
Protein 46g
Vitamin A 1% Vitamin C 4%
Calcium 38% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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