| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breadmaker, Breads | 1 | Servings | |
INGREDIENTS
| 1 | c | Skim milk |
| 3 | T | Plain yogurt |
| 1 | c | Flour |
| 1 | 6 cup ceramic or glass | |
| container with tight | ||
| fitting lid |
INSTRUCTIONS
Heat skim milk to 90-100ø f. Remove from heat and stir into yogurt. 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. Posted to Bakery-Shoppe Digest V1 #411 by serge.cyr@sympatico.ca (Serge Cyr) on Nov 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 567
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 7.7mg
Sodium: 137.6mg
Potassium: 623.4mg
Carbohydrates: 110.8g
Fiber: 3.4g
Sugar: 16g
Protein: 23.6g