MMMMM----- Meal-Master Recipe

      Title: Old-Fashioned Sourdough Starter
 Categories: Sourdough
      Yield: 4

           Fill a 3 - 6 cup glass,
           Ceramic, plastic, or
           Stainless steel container
           With hot water and let
           Stand
           In a pan heat 1 Cup skim
           Milk
           Or low-fat
           Milk to 90 - 100 F. Remove
           From heatand stir in 3 T
           Plain (unflavored)
           Yogurt
           Container, wipe dry, and
           Pour in milk
           Mixture
           Screw-top jar with a metal
           Lid,
           Place a double layer of
           Plastic wrap over mouth of
           Jar before scewing on
           Lid
           Drain water from warmed
           Cover tightly; if using a
           Let stand in a warm place

  After 18 to 24 hours, starter should be about the consistency of 
  yogurt - a curd forms and mixture doesn't flow readily when 
  container is slightly tilted. (It may also form smaller surds 
  suspended in clear liquid) If some clear liquid has risen to top 
  of milk during this time, simply stir it back in. However, if 
  liquid has turned light pink, milk is begining to break down; 
  discard and start again. After curd has formed, gradually stir 1 
  cup all-purpose flour into starter until smooth. Cover tightly 
  and let stand in a warm place (80 ~ 90 F)until mixture is full of 
  bubbles and has a good sour smell (2 - 5 days) 
  
  If clear liquid forms during this time, stir it back into 
  starter. But if liquid is pink, spoon out and discard all but 1/4 
  cup starter; then blend in a mixture of 1 cup each warm skim or 
  low-fat milk and flour. Cover tightly and let stand again in a 
  warm place until bubbly and sour smelling. To store cover and 
  refrigerate. Makes about 1 1/2 cups starter. 
  
  To maintain an ample supply, replenish your starter every time 
  you use it with equal amounts of warm skim milk and flour. For 
  example, if you used 1/2 cup of the starter in a recipe, blend in 
  a mixture of 1/2 cup each warm skim milk and flour. Cover tightly 
  and let stand in warm place for several hours or until bubbly 
  then cover and refrigerate. 
  
  For consistent flavor, continue using the same type of milk you 
  used originally. Always bring your starter to room temperature 
  before using it (this takes 4 - 6 hours). 
  
  If you bake regularly - once a week- the starter shouuld stay 
  lively and active. You can check your starter occasionally to see 
  if it's active by spooning out 1/4 cup of it and blending it with 
  a mixture of 1/2 cup each warm milk and flour. Cover and let 
  stand in a warm place. Check ofter; it should bubble again in 4 - 
  8 hours. You can combine this mixture with the original starter 
  after the test. But if it doesn't bubble, you'll have to make a 
  new starter. 
  
  If you don't bake ofter, it's best to discard about half your 
  starter and replenish it with warm milk and flour about every 2 
  months. From: "Lusty One" <sexycat@hotmail.Com>date: Mon, 28 Dec 
  1998 10:55:02 Pst MM by Helen Peagram

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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