Foolproof Sourdough Starter

Step 1

Mix the milk and yogurt together in a glass or pottery container (Do not use metal).

Step 2

Place lid on it, but don't seal it (sealed starters have been known to explode).

Step 3

Put mixture in a warm place (80 to 90 degrees) for about 24 hours.

Step 4

The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.

Step 5

Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.

Step 6

It will bubble and have the odor of fermentation--it is ready to use.

Step 7

Remember the starter is a living thing and needs to be fed and fed frequently when an infant.

Step 8

I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.

Step 9

Then remove 1/2 cup starter, discarding the remainder.

Step 10

Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.

Step 11

If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.