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Yoghurt sourdough starter
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| Artist: |
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| Categories: |
Bakery, Breads, Sourdough, Tarts & Pies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Low fat milk | | 2
| tbsp | Natural plain yoghurt | | 1
| cup | White flour |
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Procedures:
| 1 | Heat milk to 100f on thermometer. | | 2 | Remove from heat and stir in yoghurt. | | 3 | Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. | | 4 | Consistency will be like thin yoghurt. | | 5 | Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. | | 6 | Place in a warm draft-free location at an even 85f for 2 days; stir several times each day. | | 7 | It should have a strong sourdough smell and show bubbles. | | 8 | Refrigerate until ready to use. | | 9 | When replenishing starter, add lukewarm milk instead of water. |
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