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YOGHURT SOURDOUGH STARTER

Category:    Bread, Sourdough, Starter
Yield:1 servings
 
           NFXS18B                             2 tb Natural plain yoghurt
      1 c  Low fat milk                        1 c  White flour
 
  Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.
  Pour into scalded glass jar or bowl, cover with plastic and place in a warm
  location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour
  until well blended, cover again with plastic and pierce with fork to
  release gases. Place in a warm draft-free location at an even 85F for 2
  days; stir several times each day. It should have a strong sourdough smell
  and show bubbles. Refrigerate until ready to use. When replenishing
  starter, add lukewarm milk instead of water.
 

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