Categories: Breads 
      Yield: 1 servings 
  
           NFXS18B                             2 tb Natural plain yoghurt 
      1 c  Low fat milk                        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.