Name: "Foolproof" Sourdough Starter
Ingredients: 1 c Yogurt; 1 c Milk; skim, regular or buttermilk; 1 c Flour

It is said that the weekly prayer meeting is the spiritual barometer for any local church. You can tell with a fair degree of accuracy what the church is like by the demeanour or substance of the weekly prayer meeting. Is there genuine evangelistic concern? If so it will be expressed in the prayers. Is there a heartfelt longing for the conversion of unconverted family members If so that is sure to surface. Is there a world vision and a fervent desire for revival and the glory of our Redeemer among the nations of the world? Such a burden cannot be suppressed. Is there a heart agony about famine and war and the need for the gospel of peace among the suffering multitudes of mankind? The church prayer meeting will answer that question. Intercession in the prayer meeting will soon reveal a loving church that cares for those who are oppressed and weighed down with trials and burdens. Those bearing trials too painful or personal to be described in public will nevertheless find comfort in the prayer meeting, for there the Holy Spirit is especially at work

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Dairy		Bread	1	Servings

INGREDIENTS

1	c	Yogurt
1	c	Milk; skim, regular or buttermilk
1	c	Flour

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.
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