Basic Sourdough Starter
by Tony van Roon
Makes about 1½ cups
1 cup lukewarm purified water (90- to 105°F)
1/3 cup instant nonfat dry milk
3 Tbs lowfat plain yogurt
1 cup all-purpose flour
Rinse 1½ 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).
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