INGREDIENTS

INSTRUCTIONS

Place milk in a glass container and allow to stand at room  temperature
for 24 hours. Stir in flour and yeast. Leave uncovered in  a warm place
for 2-5 days, depending on how long it takes it to  bubble and sour. If
it starts to dry out, stir in enough tepid water  to bring it back to
the original consistency. Once it has a good sour  aroma and is full of
bubbles, it is ready to use. Try to maintain  about 1 and 1/2 cups of
starter. Each time part of the starter is  used,  replenish with a
mixture of equal parts milk and flour. Leave at room  temperature
several hours or overnight, or until it begins to fill  with bubbles.
Then cover and store in refrigerator. Starter is best  if used at least
once a week. If starter isn't, used for 2 or 3  weeks, spoon out and
discard about half and replenish as described.  Given attention, a
starter becomes more flavorful with age. Starter  can be frozen if it
is not to be used for several weeks. This will  slow down yeast action
and should be left at room temperature for 24  hours after thawing.
Sourdough Bread: 2/3 cup skim milk 1 cup  sourdough starter 3 cups
bread flour 2 Tbs.sugar 2 tsp. lite salt 1 &  1/2 tsp. yeast 2 Tbs.
liquid Butter Buds Combine above thoroughly  (using half of the flour)
and let stand uncovered to ferment  overnight in a warm place. Next
morning, after the mixture has risen  and fallen, stir down any crust
that may have formed. Add the rest of  the flour. When thoroughly
mixed, turn out onto a board covered with  a little flour so it won't
stick. Shape dough into 2 loaves, put into  bread pans, brush lightly
with liquid Butter Buds, and let rise  covered until almost doubled in
size. Bake in a pre-heated 400F. oven  45-50 minutes. Note: This recipe
works GREAT in a bread machine.  Simply put all of the ingredients in
the machine, adding the dry  ingredients first. Yields: 2 loaves (24
slices) Per slice Fat: 0.21g  Calories: 96 Cholesterol:0.42 mg
Carbohydrate:19.7g Protein:2.89g  Sodium:10.3mg This was taken from Pam
Mycoskie's book BUTTER BUSTERS  I would highly recommend this book to
anyone who is watching their  weight and who is on a heart diet. Posted
to MM-Recipes Digest V4  #285 by serge.cyr@sympatico.ca (Serge Cyr) on
Oct 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1156
Calories From Fat: 41
Total Fat: 4.9g
Cholesterol: 9.8mg
Sodium: 211.3mg
Potassium: 1038.4mg
Carbohydrates: 223g
Fiber: 6.6g
Sugar: 25.8g
Protein: 49.3g