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When using yogurt, low-fat yogurt gives a tangier taste than does regular yogurt. Non-fat milk gives a sourer taste than whole milk. For consistent flavor continue to use the same type of milk used originally in , the starter. W
Yogurt Sourdough Starter
1 cup non-fat, low-fat or whole milk
2 tablespoons low-fat or regular plain yogurt
1 cup all-purpose flour
Heat milk to 90 to 100 degrees. Remove from heat and stir in freshly opened yogurt. Pour milk into container, cover tightly, and let stand in a warm place where the temperature is between 80 and 100 degrees. Be sure the temperature is correct - above 110 degrees may kill vital bacteria (the mixture may still smell sour, but won’t get bubbly); below 70, the bacteria won’t grow well. Good places to place the starter are the tops of water heaters or refrigerators, or in a partially enclosed area where heat collects.
After 18 to 24 hours, the starter should be about the consistency of yogurt — a curd will form and the mixture won’t flow readily when container is slightly tilted. If some clear liquid rises to top of mixture, simply stir it back in. However, if liquid is light pink in color, milk is beginning to break down - discard starter and begin again.
After a curd has formed, gradually stir the flour into the starter until smoothly blended. Cover with a towel and let stand in a warm place (80 to 100 degrees is ideal) until mixture is full of bubbles and has a good sour smell. This should take about two to five days.
If clear liquid forms, stir it back into the starter. But if liquid turns pink, spoon out and discard all but 1/4 cup of the starter, then blend in a mixture of 1 cup each lukew arm water (90 to 100 degrees) and all-purpose flour. Cover tightly and let stand again in a warm place until bubbly and sour smelling.
Now the starter is ready to use, or to store, covered, in the refrigerator.
If all goes well, the recipe yields about l‘/2 cups starter. To maintain your supply, each time you use part of your starter, replenish it with equal amounts of lukewarm milk and all-purpose flour. For example, if you use 1/2 cup of starter, blend in a mixture of 1/2 cup lukewarm milk and 1/2 cup all-purpose flour. Cover the batch and let stand in a warm place until mixture is bubbly again (several hours or until the next day). Then cover and refrigerate until the next use. . |
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