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Sourdough starter 1973
1 c Nonfat milk
3 tb Fresh low-fat yogurt
1 c All-purpose flour
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.
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| Free recipe:
Sourdough starter 1973
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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