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Sourdough Starter I

Anonymous Fri Oct 07 16:49:39 2005

1 c Lukewarm purified water (90-

-to 105 F)

1/3 c Instant nonfat dry milk

3 T 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). Bon Appetit From the collection of Jim Vorheis

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