Sour dough starter for breadmaker
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Sour dough starter for breadmaker
  Dough    Breadmaker    Starters  
Last updated 6/12/2012 1:23:39 AM. Recipe ID 56839. Report a problem with this recipe.
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      Title: Sour dough starter for breadmaker
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Skim milk
      3 tb Plain yogurt
      1 c  Flour
      1    (6 cup) ceramic or glass
           -container with tight
           -fitting lid
 
  1. Heat skim milk to 90-100 f. Remove from heat and stir into
  yogurt. 2.
   Allow to stand at room temperature 18-24 hours or until curds form.
  Stir with wooden spoon once or twice to keep liquid mixed in. 3.
  Gradually stir in flour; mix well. Allow to stand 2 to 5 days. 4.
  When starter is ready it is bubbly and spongy looking and has a good
  sour aroma. Starter should be kept in the refrigerator after this
  five day period. 5. To use starter bring to room temperature and
  allow it to get bubly again before using it. 6. Replenish starter
  after each use with equal portions of milk and flour. Example: If
  using 1 1/2 cups add 1 1/2 cups each: milk & flour. 7. Repeat steps
  1, 2, and 3.
 




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Recipe ID 56839 (Apr 03, 2005)

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