Title: Sourdough starter 1973
 Categories: Breads, American
      Yield: 1 Servings
 
      1 c  Nonfat milk
      3 tb Fresh low-fat yogurt
      1 c  All-purpose flour
 
  1. Heat the milk to between 90 and 100 F. Pour it into a clean 1-1/2
  quart glass, plastic, or stainless bowl. 2. Stir in 3 T freshly
  opened low-fat yogurt. Let stand in a warm place for at least 24
  hours. 3. After a curd has formed, gradually stir in 1 cup of
  all-purpose flour. Cover with Saran and let stand for 2 to 5 days in
  a warm place. 4. This procedure will yield about 1-1/2 cups of
  starter for each of the "servings" listed above. 5. Cover and store
  in the refrigerator. NOTE: If liquid "hooch" turns pink during
  fermentation, discard and start over with fresh ingredients.