1 cup plain Yogurt 1 cup Milk 1 cup All-purpose flour
Level of Difficulty:
under 5 Minutes
A sourdough starter is a live thing and must be fed. When you use it you should replace what you used. The amount you should replace will vary according to need. If you use your starter often or you know you are going to have a heavy demand soon, then you can put several cups of milk and flour; equal measures in it.
If you are not going to use the starter for awhile, place it in the refrigerator and feed it once a week, just a few spoons of flour or milk.
If you forget and leave it in the refrigerator for a long time without feeding it, don't throw it out. Try to bring it back by adding 1/2 cup of flour and 1/2 cup of milk and leave it in a warm place for a day or so.
Mix the yogurt and milk together in a glass or plastic container. Don't use metal. Keep a lid on it, but don't seal it. Put this where the temperature will be 80°F - 90°F for about 24 hours.
Add the flour and put it back in the warm place for 3-5 days. Stir it daily. It will bubble and have the odor of fermentation. It's ready to use.
Replenish what you use by adding equal parts; 1 cup milk and 1 cup flour. Leave at room temperature several hours or overnight, or until it begins to fill with bubbles. Then cover and store in refrigerator.