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Yoghurt sourdough starter
Artist:
_
Yield:
1
Categories:
Bakery, Breads, Sourdough, Tarts & Pies
Rating:
0
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Ingredients:
1
cup
Low fat milk
2
tbsp
Natural plain yoghurt
1
cup
White flour
Procedures:
1
Heat milk to 100f on thermometer.
2
Remove from heat and stir in yoghurt.
3
Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs.
4
Consistency will be like thin yoghurt.
5
Stir in flour until well blended, cover again with plastic and pierce with fork to release gases.
6
Place in a warm draft-free location at an even 85f for 2 days; stir several times each day.
7
It should have a strong sourdough smell and show bubbles.
8
Refrigerate until ready to use.
9
When replenishing starter, add lukewarm milk instead of water.
