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Basic Sourdough Starter
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 76
% Daily Value**
Total Fat 0g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 1mg
0%
Sodium 17mg
1%
Total Carbohydrate 14g
5%
Dietary Fiber 0g
2%
Sugars 2g
Protein 3g
Vitamin A  1%Vitamin C  0%
Calcium  5%Iron  1%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Sourdough Starter

Date Added: January 04, 2014

Ingredients:

3 Tablespoons Plain Yogurt
1 Cup Flour sifted, all-purpose
1 Cup Skim Milk chilled
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Directions:

1. Warm a quart jar or similar container by filling it with hot tap water and letting it sit for a few minutes.

2. Heat the skim milk to 110 degrees, remove from the heat and stir in the yogurt.

3. Drain the water from the jar and wipe it dry.

4. Pour the milk - yogurt mixture into the jar and cover it.

5. Plastic lid recommended. I rubber banded a piece of plastic wrap over the top.

6. Place the mixture in a warm place and let it proof for 24 hours.

7. For my warm place I placed the jar on top of the stove near a pilot light for the burners.

8. Stir in the flour. Cover and leave in a warm place for three to five days.

9. Mine was ready in 3 days. At the end of the period the starter should be bubbly and about the consistency of pancake batter.

10. When it has reached this point put it 1 in the refrigerator for storage.

11. At this point I went directly to the starter batter recipe - so I didn't refrigerate the starter first.

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Dietary Notes:
This recipe is low-sodium with 17.25mg per serving, low-fat with 0.38g per serving, low-saturated fat with 0g per serving and low-cholesterol with 1mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yogurt, Gluten allergies.
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