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Sour Dough Starter


1 cup skim milk
3 tbsp. plain yogurt
1 cup white flour


Heat skim milk to 90°F (32°C) to 100°F (38°C)
Remove from heat and stir in yogurt
Let mixture stand at room temperature for 18-24 hours or until a curd forms. Mix once or twice with a wooden spoon to keep liquid mixed in.
Stir in flour gradually, mix well.
Let stand 2 - 5 days until bubbly and spongy-looking with a good sour aroma.

To Use

Bring to room temperature and allow to bubble
Use amount stated in recipe
After each use, replenish starter

To Replenish

Assuming 1 ½ cups are used in the recipe, add ¾ cups each of flour and skim milk.
Stir well.
Allow mixture to stand at room temperature for 18 - 24 hours
Refrigerate until needed.


I used 1% milk instead of skim milk.
A covered casserole dish makes a reasonable container, although the container should have as tight fitting a lid as possible.
The directions above do not state whether the container should be covered or not, but I believe it should be.
I usually add 1 cup each of flour and milk to replenish, occasionally not replenishing after a recipe if my starter has grown too large.
I usually leave the starter out for only a few hours before use or after replenishing.
I have used the starter straight from the fridge with acceptable results.
The starter should be used every 4 or 5 days if possible, but it will keep in the fridge for a longer period if necessary.
Source: Black & Decker All-In-One Automatic Bread maker (Models B1500-04 & B1510-04) cookbook.

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