Qty Measure Ingredient
1 cup nonfat or lowfat milk
1 teaspoon active dry yeast
1 teaspoon sugar or honey
3 tablespoons unflavored yogurt
1 cup all-purpose flour
Instructions: It's really easy. Just follow the steps and you'll have a great starter that you can use for years. Slowly heat the milk to 100 degrees, remove it from the stove and slowly pour the milk into a 4-6 cup glass or ceramic container with a tight lid, then add the yogurt and stir until it is mixed.
Cover the container and let it stand for 1 to 2 days in a warm dark place. (We use the area near our dryer or in the hot water heater closet.) The mixture will thicken to the consistency of the yogurt you put in. If there is an amber liquid on top, just stir it back in and let it stand for a few more hours. This is about 10% alcohol and it helps give the sour taste. you can make the taste more subtle by pouring off some of this liquid.
Next, stir in the flour and reseal you container. Again, let the mixture sit in a dark warm place for 3 to 5 days. If the amber liquid forms on top, stir it back in and wait a few hours.
Now you're ready to make terrific sourdough bread. Either use some of the mixture now, or put it in the refrigerator. It will keep for about a month without any attention. If you want to use it now, simple pour out 1 cup and use it in your recipe. It really is easy.
How to keep your starter going from now on: If you've refrigerated your starter, put it on the counter and let it come to room temperature. Use 1 cup of starter in your bread. Then simply add 1 cup of 100-degree nonfat or lowfat milk and 1 cup of all-purpose flour. you don't need any more yogurt. However, a teaspoon of yeast every few times can add an extra kick. Put it in a dark warm place and let it "bubble" for a day. Then you can use it again or refrigerate it. if you want to increase your starter, just put in 2 cups of 100-degree milk and 2 cups of flour and let stand for 1 day. you can give it away and each cup you give away can be the permanent starter for anyone else. NOTE: If you don't use your starter for a month simply remove one cup as if you were going to bake bread and replace it with 1 cup of 100-degree milk and 1 cup of all-purpose flour. Starters last hundreds of years and get better over time.