Yoghurt Sourdough Starter * Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Judy Vocelka-NFXS18B,
1 cup: Low fat milk,
2 tbsp: Natural plain yoghurt,
1 cup: White flour,
Directions:
Heat milk to 100F on thermometer. Remove from heat and stir in
yoghurt. Pour into scalded glass jar or bowl, cover with plastic and
place in a warm location for 18 hrs. Consistency will be like thin
yoghurt. 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 85F 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.
Source from luhu.jp
yoghurt. Pour into scalded glass jar or bowl, cover with plastic and
place in a warm location for 18 hrs. Consistency will be like thin
yoghurt. 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 85F 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.
Source from luhu.jp
Tags
: breads