1 c Skim milk
3 tb Plain yogurt; fat free
1 c Flour
Date: Mon, 12 Feb 96 15:23:59 EST
From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil
Recipe By: Norman Garrett : Quick & Delicious Bread Machine
Warm a quart jar or similar container by filling it with hot tap water and
letting it sit for a few minutes.
Heat the skim milk to 110 degrees, remove from the heat and stir in the
yogurt.
Drain the water from the jar and wipe it dry.
Pour the milk – yogurt mixture into the jar and cover it. Plastic lid
recommended. I rubber banded a piece of plastic wrap over the top.
Place the mixture in a warm place and let it proof for 24 hours. For my
warm place I placed the jar on top of the stove near a pilot light for the
burners.
Stir in the flour. Cover and leave in a warm place for three to five days.
Mine was ready in 3 days.
At the end of the period the starter should be bubbly and about the
consistency of pancake batter. When it has reached this point put it in
the refrigerator for storage.
At this point I went directly to the starter batter recipe – so I didn’t
refrigerate the starter first.
FATFREE DIGEST V96 #42
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
1 Servings