Sourdough Starter
Yogurt Sourdough Starter


Sourdough Starter
Magic Chef/Maytag Corporation

2 cups warm water
2 cups bread flour
1 tbsp. sugar
2 1/2 tsp. active dry yeast

Stir all of the ingredients in a large glass bowl - no metal bowls
allowed as this mixture will absorb the taste of the metal. Cover the
bowl with a cloth and stir once a day for 4 days. The mixture will
bubble and smell somewhat. Next cover and refrigerate. Keep replacing
the amount used by replenishing ingredients in a like quantity - only do
not add any more yeast. Important - If starter turns to an orange or
purple color discard at once and begin again.


Yogurt Sourdough Starter
Bread Machine Baking for all Seasons
Yield: 1 1/3 cups

The bacteria in yogurt are consistent in behavior and produce a nice
moist loaf with a full sourdough flavor. When the yogurt is added to the
warm milk, it provides an environment in which the bacteria can grow the
flour provides the food.

There are two items that make this starter most successful when you
begin. The first is that the yogurt and milk are fresh. This just means
that they haven't been sitting in the refrigerator for days, becoming
old and sluggish instead of healthy and productive. The second key to
success is the temperature at which the Sourdough Starter is incubated.
The sourdough needs to be kept at a constant temperature between
80°-90°. This can be done by keeping the container near a continuously
warm fire, on the top of a refrigerator, or on the counter during the
warm summer months when the weather does not cool down. The temperature
affects the starter. If it's too warm, the bacteria will die; if it's
too cold, the starter will develop mold. In either case, it's time to
begin all over again.

1 cup skim milk
3 tbsp. plain yogurt
1 cup all-purpose flour

In a 1 quart pan over medium heat, heat the milk to 90 -100 . Remove
from heat and stir in the yogurt. Pour into a warm 3-6-cup non-reactive
container with a tight lid. Let this stand in a warm place (80°-90°)
until the mixture is the consistency of yogurt, a curd has formed,
and/or the mixture doesn't flow readily when the container is tilted
(about 18-24 hours). If some clear liquid has risen to the top of the
mixture during this time, stir it back in. If the liquid has turned a
light pink, discard and start again. Once the curd has formed, stir in
the flour until smooth. Cover tightly and let stand in a warm place
until the mixture is full of bubbles and has a good sour smell (about 2
days). If a pink liquid forms, discard, and start the process again.

To store, keep it covered and refrigerate. To feed the starter, bring to
room temp. Add warm skim or lowfat milk and flour to the starter in
quantities equal to what you'll be using in the recipe-that is, if you
need 1 cup of starter, then add 1 cup of flour and 1 cup of warmed milk.
Stir well and cover tightly. Let stand in a warm place until bubbly and
sour-smelling and a clear liquid has formed on top (about 12-24 hours).
Use or cover and chill. Stir before using.


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