Yogurt Sourdough Starter

• 2 tb Natural plain yogurt
• 1 c Low fat milk
• 1 c White flour

Heat milk to 100F on thermometer. Remove from heat and stir inyoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs.

Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plasticand pierce with fork to release gases. Place in a warm draft-freelocation at an even 85F for 2 days; stir several times each day.

It should have a strong sourdough smell and show bubbles. Refrigerateuntil ready to use. When replenishing starter, add lukewarm milk instead of water.

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Sour Doug