Categories: Breads 
      Yield: 1 servings 
  
           -Judy Vocelka-NFXS18B 
      1 c  Low fat milk 
      2 tb Natural plain yoghurt 
      1 c  White flour 
  
  Heat milk to 100F on thermometer. Remove from heat and 
  stir in yoghurt. 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 plastic and 
  pierce with fork to release gases. Place in a warm 
  draft-free location at an even 85F for 2 days; stir 
  several times each day. It should have a strong 
  sourdough smell and show bubbles. Refrigerate until 
  ready to use. When replenishing starter, add lukewarm 
  milk instead of water.