Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Skim milk
3 tb Plain yogurt
1 c Flour
1 (6 cup) ceramic or glass
-container with tight
-fitting lid
1. Heat skim milk to 90-100°F. Remove from heat and stir into yogurt. 2.
Allow to stand at room temperature 18-24 hours or until curds form. Stir
with wooden spoon once or twice to keep liquid mixed in. 3. Gradually
stir in flour; mix well. Allow to stand 2 to 5 days. 4. When starter is
ready it is bubbly and spongy looking and has a good sour aroma. Starter
should be kept in the refrigerator after this five day period. 5. To use
starter bring to room temperature and allow it to get bubly again before
using it. 6. Replenish starter after each use with equal portions of milk
and flour. Example: If using 1 1/2 cups add 1 1/2 cups each: milk & flour.
7. Repeat steps 1, 2, and 3.
