*  Exported from  MasterCook  *
 
                        YOGHURT SOURDOUGH STARTER *
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Judy Vocelka-NFXS18B
    1       c            Low fat milk
    2       tb           Natural plain yoghurt
    1       c            White flour
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -