---------- Recipe via Meal-Master (tm) v8.01
       Title: Yoghurt Sourdough Starter
  Categories: Breads
       Yield: 1 servings
            NFXS18B                             2 tb Natural plain yoghurt
       1 c  Low fat milk                        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.