* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: SOURDOUGH YOGURT STARTER
 Categories: Breads, Sourdough
      Yield: 1 batch
      1 c  Milk
      1 c  Flour
      2 T  Yogurt, plain
  Heat milk until it reaches 100F (38C) on a thermometer.  Remove from
  heat and stir in yogurt.  Port 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 container lid to allow gases
  to escape. Mixture should resemble the consistency of yogurt.  A curd
  shold form and the mixture should not flow readily when the container
  is slightly tilted. If clear liquid rised to the top of mixture,
  simply stir it back in. If liquid or starter turns pink, discard
  mixture and start again.
  After curd has formed, gradually stir 1 cup flour into the starter
  until smoothly blended.  Cover tightly and let stand in a warm place
  85F (30C) 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 100F (38C) and flour.
  Cover and let stand in a warm place several hours or overnight until
  it is full of bubbles. Cover and 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 type of milk used.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: POTATO SOURDOUGH STARTER
 Categories: Breads, Sourdough
      Yield: 1 servings
      2 c  Flour, unbleached
           Potato water
  Boil some potatoes for supper, save the potato water, and use it
  lukewarm with enough unbleached flour to make a thick batter. without
  yeast.  This is a good way to make it in camp, where you have no
  yeast available and want fast results.  This is also the way most
  farm girls made it in the olden days.  Let stand a day or so, or
  until it smells right.
  NOTE:
  All containers for starters not using yeast, must be carefully scalded
  before use.  If you are careless or do not scald them the starter will
  fail.
MMMMM
... Sincerely yours Gigi
---
---------------