Recipe By :
Serving Size : 999 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Yogurt
1 c Milk
-skim, reg or buttermilk
1 c Flour
Mix the milk and yogurt together in a glass, pottery
or plastic container.(NOT metal) Keep a lid on it, but
don't seal it. (sealed starters have been known to
explode!) Put this where the temperature will be
80-90F for about 24 hours. Then add the flour and put
it back in the warm place for 3-5 days. Stir it daily.
It will bubble and have the odor of fermentation. It's
ready to use.
A starter is a live thing and must be fed. When you
use it you should replace what you used. The amount
you should replace will vary according to need. If you
use your starter often or you know you are going to
have a heavy demand soon, then you can put several
cups of milk and flour (equal measures) in it.
Generally though you should put in either 1/2 C to 1 C
of both flour and milk. I prefer to use buttermilk,
as it gives the starter a much stronger sour taste.
If you are not going to use the starter for awhile,
place it in the refrigerator. It needs to be fed once
a week...just a few spoons flour or milk. If you
forget and leave it in there for a long time without
food, don't just throw it out. Try first to bring it
back by adding 1/2c of flour and milk and leave out
for a day or so. It is remarkable how these things
come back.
