Sourdough Starter I7

Ingrients & Directions 1 c Lukewarm purified water (90- -to 105 F) 1/3 c Instant nonfat dry milk 3 tb Lowfat plain yogurt 1 c All-purpose flour Rinse 1 1/2- to 2-quart glass or ceramic bowl with hot water several minutes and wipe dry. Combine water and dry milk in […]

Ingrients & Directions


1 c Lukewarm purified water (90-
-to 105 F)
1/3 c Instant nonfat dry milk
3 tb Lowfat plain yogurt
1 c All-purpose flour

Rinse 1 1/2- to 2-quart glass or ceramic bowl with hot water several
minutes and wipe dry. Combine water and dry milk in bowl, stirring
until milk is dissolved. Blend in yogurt. Cover with plastic wrap and
let stand in warm draft-free area until consistency of yogurt, about
12 to 24 hours.

Using plastic spoon, gradually add flour, blending until smooth.
Cover and let stand in warm draft-free area until mixture is full of
bubbles and has sour aroma, about 2 to 4 days. The starter is now
ready to use. Store covered in refrigerator in plastic or ceramic
container (do not use glass).


Yields
1 Servings

RobinDee

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