| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breadmaker, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Skim milk |
| 3 |
tb |
Plain yogurt |
| 1 |
c |
Flour |
| 1 |
|
(6 cup) ceramic or glass container with tight fitting lid |
INSTRUCTIONS
1. Heat skim milk to 90-100° f. Remove from heat and stir into yogurt. 2.
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
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”