Basic Sourdough Starter
|Purified water||1 Cup (16 tbs) (Lukewarm, 90 To 105 Degree F)|
|Instant nonfat dry milk||1⁄3 Cup (5.33 tbs)|
|Plain low fat yogurt||3 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
Rinse 1 1/2- to 2-quart glass or ceramic bowl with hot water several minutes and wipe dry.
Combine water and dry milk in bowl, stirring until milk is dissolved.
Blend in yogurt.
Cover with plastic wrap and let stand in warm draft-free area until consistency of yogurt, about 12 to 24 hours.
Using plastic spoon, gradually add flour, blending until smooth.
Cover and let stand in warm draft-free area until mixture is full of bubbles and has sour aroma, about 2 to 4 days.
The starter is now ready to use.
Store covered in refrigerator in plastic or ceramic container (do not use glass).