Recipe Archives->Breads Machine->Sourdough Starter

SOUR DOUGH STARTER FOR BREADMAKER

1 cup skim milk
3 tablespoons plain yogurt
1 cup flour

Heat skim milk to 90-100 f.  Remove from heat and stir into yogurt.
Allow to stand at room temperature 18-24 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 1 1/2 cups add 1 1/2 cups each: milk & flour.

Printable version: sourdough-starter.txt.