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LOCATION: Recipes >> Breads Sourdough >> Sourdough Starter 01

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Sourdough Yogurt Starter

1 c milk
1 c flour
2 T plain yogurt

Heat milk until it reaches 100F (38C) on a thermometer. Remove
from heat and stir in yogurt. Port mixture into a clean plastic
container, cover tightly and let stand in a warm place for 18 to
24 hours. Be sure to punch a small hole in container lid to allow
gases to escape. Mixture should resemble the consistency of yogurt.
A curd shold form and the mixture shold not flow readily when the
container is slightly tilted. If clear liquid rised to the top of
mixture, simply stir it back in. If liquid or starter turns pink,
discard mixture and start again.

After curd has formed, gradually stir 1 cup flour into the starter
until smoothly blended. Cover tightly and let stand in a warm
place 85F (30C) until mixture is full of bubbles and has a good
sour smell, approximately 2 to 5 days. If clear liquid forms on
top of mixture, stir it back into starter. Each time you use part
of your starter replenish it with equal amounts of warm milk 100F
(38C) and flour. Cover and let stand in a warm place several hours
or overnight until it is full of bubbles. Cover and store in
refrigerator until needed. Starter should always be at room
temperature before using. Low-fat or skim milk may be used in place
of whole milk. Always be consistent in type of milk used.

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