Free Recipe Sourdough Starter 1973
Recipe Type: B Recipes
Recipe Preparation: stir
Cooking Ingredients for Sourdough Starter 1973 Recipe
1 c Nonfat milk
3 tb Fresh low-fat yogurt
1 c All-purpose flour
Sourdough Starter 1973 Preparation
1. Heat the milk to between 90 and 100 F. Pour it into a clean 1-1/2 quart glass, plastic, or stainless bowl. 2. Stir in 3 T freshly opened low-fat yogurt. Let stand in a warm place for at least 24 hours. 3. After a curd has formed, gradually stir in 1 cup of all-purpose flour. Cover with Saran and let stand for 2 to 5 days in a warm place. 4. This procedure will yield about 1-1/2 cups of starter for each of the servings listed above. 5. Cover and store in the refrigerator. NOTE: If liquid hooch turns pink during fermentation, discard and start over with fresh ingredients. Posted to MM-Recipes Digest by John Weber <hdbrer@ibm.net> on Feb 08, 98
Cooking Temperature:
Recipe Serves: 1
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