Sourdough Starter 1973 Recipe

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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Ingredients & Directions


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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