Try this Sourdough Starter 1973 recipe, or contribute your own.
Suggest a better description1. Heat the milk to between 90 and 100 F. Pour it into a clean 1-1/2 quart glass, plastic, or stainless bowl. 2. Stir in 3 T freshly opened low-fat yogurt. Let stand in a warm place for at least 24 hours. 3. After a curd has formed, gradually stir in 1 cup of all-purpose flour. Cover with Saran and let stand for 2 to 5 days in a warm place. 4. This procedure will yield about 1-1/2 cups of starter for each of the "servings" listed above. 5. Cover and store in the refrigerator. NOTE: If liquid "hooch" turns pink during fermentation, discard and start over with fresh ingredients. Posted to MM-Recipes Digest by "John Weber"
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 521 | ||
Calories from Fat: 15 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 1704mg | 59 % | |
Potassium 526.8mg | 14 % | |
Total Carbohydrate 103.6g | 30 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 100.3g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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