Sourdough Starter

Ingredients

• 1 cup skim or low-fat milk, warmed to 100 to 110 degrees
• 3 tbsp plain yogurt
• 1 cup all-purpose flour

Method

1. Warm a quart jar or similar container by filling it with hot tap water and letting it sit for a few minutes.
2. Meanwhile, heat the milk in a pan or microwave oven. Remove from the heat and stir in the yogurt.
3. Drain the warm water from the jar and wipe it dry. Pour the milk-yogurt mixture into the warm jar and cover. If your jar has a metal lid, place plastic wrap or waxed paper under the lid before screwing it tight. Place the mixture in a warm place and let it proof for 24 hours.
4. Stir in the flour. Recover and leave in a warm place to proof for 3 to 5 days.
5. At the end of 5 days, your starter should be bubbly and about the consistency of pancake batter. When it reaches this point it is ready to be used or placed in the refrigerator for storage.

Notes

Adapted from "Great Bread Machine Recipes" (Sterling). This recipe will make enough starter to begin. Each time starter is removed, it must be replenished with at least 1 1/2 cups of proofed batter.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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