*  Exported from  MasterCook II  *
                       Old-fasioned Sourdough Starter
 Recipe By     : Krista Johanson
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           skim milk
    3      tablespoons   plain yogurt
    1      cup           all-purpose flour
 Fill a 3 to 6-cup glass, ceramic, plastic, or stainless steel container with hot
water and let stand. In a pan, heat skim melk to 90 to 100 degrees on a
thermometer. Remove from heat and stir in yogurt. Drain water from warmed
container, wipe dry, and pour in milk mixture. Cover tightly; if using a
screw-top jar with a metal lid, place a double layer of plastic wrap over mouth
of jar before screwing on lid. Let stand in a warm place.
 After 18 to 24 hours, starter should be about the consistency of yogurt - a curd
forms and mixture doesn't flow readily when container is slightly tilted (it may
also form smaller curds suspended in clear liquid). If some clear liquid has
risen to top of milk during this time, simply stir it back in. However, if liquid
has turned light pink, milk is beginning to break down; discard and start again.
 After curd has formed, gradually stir the flour into starter until smooth. Cover
tightly and let stand in a warm place (80 to 90 degrees) until mixture is full of
bubbles and has a good sour smell (2 to 5 days).
 If clear liquid forms during this time, stir it back into starter. If liquid is
pink, spoon out & discard all but ¼ cup starter; then blend in a mixture of 1 cup
each warm skim milk or low-fat milk (90 to 100 degrees) and flour.  Cover tightly
and let stand again in a warm place until bubbly and sour smelling. To store,
cover and refrigerate. Makes about 1½ cups.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : ***WARNING*** I have never tried this recipe :)