Ingredients:
2 Tbsp. White Mountain
Foods Bulgarian yogurt
1 c. milk
½ c. whole wheat flour
½ c. unbleached white flour
Directions:
Heat milk until it reaches 100ºF on a
thermometer. Remove from heat and stir in yogurt. Pour mixture into a clean plastic
container, cover tightly, and let stand in a warm place for 18 to 24 hours. Be sure to
punch a small hole in the container lid to allow gases to escape. Mixture should have the
consistency of yogurt. A curd should form, and the mixture should not flow
readily when the container is slightly tilted. If clear liquid rises to the top of mixture
simply stir it back in. If liquid or starter turns pink, discard mixture and start
again.
Mix flour. After curd has formed, gradually stir 1 c. flour
into the starter until blended. Cover tightly and let stand in a warm place 85ºF
(30ºC) until mixture is full of bubbles and has a good sour smell,
approximately 2 to 5 days. If clear liquid forms on top of mixture, stir it
back into starter.
Each time you use part of your starter,
replenish it with equal amounts of warm milk (100ºF) and flour. Cover and let stand in a
warm place several hours or overnight until it is full of bubbles. Store in
refrigerator until needed. Starter should always be at room temperature before
using. Low fat or skim milk may be used
in place of whole milk. Always be consistent in the type of milk you use.
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