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Sourdough Bread Starter

This is from one of Sunset Magazine's cookbooks. I've kept it going for several years. It was easy to start and has a nice mild tang.





List of Ingredients



• 1 cup non-fat or low-fat milk
  
• 2 tablespoons low-fat yogurt
  
• 1 cup flour
  






Instructions



1. Heat the milk to 90-100 degrees. Remove from heat and stir in the yogurt. Pour mixture into a warmed 1 1/2 quart casserole or bowl. Cover tightly. Let stand in a warm place 18-24 hours.
   
2. When the consistency resembles yogurt, a curd will form and the mixture will not flow readily when the container is tilted. Stir down any liquid that collects on top. If liquid is pink, discard and start over.
   
3. Stir in the flour until smoothly blended. Cover tightly and let stand 2-5 days or until mixture is bubbly and smells sour.
   
4. Replenish with equal parts warm milk and flour. Let stand several hours until bubbly.
   






Final Comments


I've often fed the starter with warm water, but the original recipe notes that the use of milk makes the starter more sour.

I refrigerate the starter between bakings and add a little flour and milk or water if I go more than two weeks without baking bread.