Yoghurt Sourdough Starter

Ingredients

  • White strong flour
  • Natural yoghurt
  • Skimmed Milk

Method

Day 1

Place 75 ml natural yoghurt in a bowl.
Pour 175 ml skimmed milk into a saucepan and heat gently.
Stir the milk into the yoghurt, cover the bowl with cling film and leave in a warm place for 12-24 hours.

Day 2

Stir in any clear fluid which has separated on the surface.
Gradually add 120g strong white flour, stirring to incorporate evenly.
Cover and leave in a warm place for 2 to 3 days, until the mixture is full of bubbles and smells sour.

Day 4

Add 180g strong white flour, 100ml water and 40 ml milk.
Cover and leave in a warm place for 12 -24 hours.

Day 5

Stir and discard half of the starter.
To the remaining starter add 150g strong white flour and 150ml water. Cover and leave in a warm place for 24 hours.

Day 6

The starter is ready to use. Stir and add to your bread recipe.