*  Exported from  MasterCook  *
 
                     SOUR DOUGH STARTER FOR BREADMAKER
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker                       Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Skim milk
    3       tb           Plain yogurt
    1       c            Flour
    1                    (6 cup) ceramic or glass
                         -container with tight
                         -fitting lid
 
   1. Heat skim milk to 90-100ø f. Remove from heat and stir into yogurt.  2.
    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.  3.  Gradually
   stir in flour; mix well.  Allow to stand 2 to 5 days.  4. 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.  5. To use
   starter bring to room temperature and allow it to get bubly again before
   using it.  6. 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.
   7. Repeat steps 1, 2, and 3.
  
 
 
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