INGREDIENTS

INSTRUCTIONS

From: Wendy Lockman <wlockman@ra1.randomc.com>  Date: Fri, 19 Apr 1996
18:40:49 -0400 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.  MC-RECIPE@MASTERCOOK.COM  MASTERCOOK
RECIPES LIST SERVER  MC-RECIPE DIGEST V1 #50  From the MasterCook
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5593
Calories From Fat: 983
Total Fat: 113g
Cholesterol: 509.6mg
Sodium: 13139.4mg
Potassium: 19586.8mg
Carbohydrates: 711.6g
Fiber: 3.4g
Sugar: 616.8g
Protein: 439.5g