1 c Skim or lowfat milk
3 tb Yogurt;plain or lofat
Warm a 1 1/2 quart glass, ceramic, rigid plastic, or stainless steel
container by filling it with hot water and letting it stand for several
minutes; wipe dry.
Heat 1 cup skim or lo-fat milk to 90-100 on a thermometer. Remove from
heat and stir in 3 tablespooons plain unflavored, lo-fat yogurt. Pour into
warm container, cover tightly, and let stand in a warm place (80 – 100 ).
After 18 to 24 hours, starter should be about the consistency of yogurt
(a curd forms and mixture does not flow readily when container is slightly
tilted). During this time, if some clear liquid rises to top of milk,
simply stir it back in. However, if liquid has turned light pink, it
idicates that the milk is beginning to break down; discard and try again.
After a curd has formed, gradually stir 1 cup all purpose flour into
starter until smooth. Cover tightly and let stand in a warm place (80 – 100
) until mixture is full of bubbles and has a good sour smell; this takes 2
to 5 days.
During this time if clear liquid forms, stir it back into starter. /But
if liquid turns pink, spoon out and discard all but 1/4 cup starter; thin
blend in a mixture of 1 cup each warm milk (90 – 100 ) and flour. Cover
tightly and let stand in warm place until bubbly and sour smelling; then it
is ready to use.
To store, cover and refrigerate. Makes about 1 1/2 cups starter.
To maintain an ample supply, repelenish your starter every time you use
it. Do this by adding a mixture of 1/2 cup each warm milk (90 – 100 ) and
flour. Cover and let stand in a warm place for several hours or until next
day; mixture should be full of bubbles again. Store covered in
refrigerator.
For consistent flavor, continue using the same type of milk you
originally used. Always let your starter come to room temperature before
using it; this takes 4 to 6 hours. If you plan to bake in the morning,
leave it out the night before.
If you bake regularly- about once a week – the starter should keep lively
and active. You can check your starter occasionally to see if its active by
spooning out about 1/4 cup of the starter and mixing it with 1/2 cup each
warm milk (90 – 100 ) and flour. Cover and let stand in a warm spot. Check
often; it should bubble again in 4 to 8 hours. You can combine this mixture
with the original starter after the test.
If you dont bake often, its best to discard about half your starter and
replenish it with warm milk and flour about every 2 months to keep it
active.
The feel of dough containing sourdough starter is slightly tacky when
lightly touched. =============== Reply 82 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM SOURDOUGH 4 SL
To: BGMB90B ELAINE RADIS Date:
06/03
Yields
1 Servings