The best delicious Sourdough Starter 1973 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sourdough Starter 1973 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sourdough Starter 1973.
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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.
Yields
1 Servings
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