1 cup skim or low fat milk
1 cup whole wheat flour
3 tbsp plain YOGURT (unflavored)
Use sterile jar or crock. Do not use metal with will kill leavening action.
Heat milk to 90 - 100 degrees. Remove from heat and add three tablespoons of yogurt. Pour milk mix into the container. Cap tightly and let stand in a warm place (80 to 100 degrees). Afet 18 to 20 hours, the starter should be the consistency of yogurt. If liquid is pink, discard and begin again. After curd has formed, stir in one cup flour; blend until smooth. Coer tightly and set in a warm place (80 to 100 degrees) until mixture becomes bubbly and sour smelling. This will take 2 to 5 days. If pink liquid rises, discard all but 1/4 cup. Take 1/4 cup and add 1 cup warm milk. (90 to 100 degrees) and 1 cup flour. Belnd until smooth.
Cover tightly and return to a warm place until it bubbles and smells sour. When mixture is completed, cover tightly and store in the fridge. Now the starter is ready to use in your recipes. You should use your starter every 10 days or it will develop a strong taste.
NOW YOU ARE READY TO USE THE STARTER IN A RECIPE:
The traditional batter should be prepared the evening before you want to use it in your recipes.
1 cup sourdough starter
2 cups whole wheat flour (or plain white flour)
2 cups warm water
Place the starter in a large mixing bowl (do not use metal) and add the milk and flour. Mix thoroughly. The mixture will be thick and lumpy. Cover the bowl and let it sit in a warm place overnight (10 - 12 hours). It should bubble. In the morning return 1 cup of the mixture to the storage jar and use the rest of the mixture in your recipes. This batter is considerered a starter in the recipes. If you are going to use it for pancakes or waffles, you will need to make an extra big batch of batter. To use in a recipe, just measure out the amount called for and use as directed.
If allergic to wheat flour, here are a few suggestions as to what you can use. Choose one substitute or combine several to replace each cup of wheat flour:
1 cup corn flour
3/4 cup course cornmeal
1 cup fine cornmeal
5/8 cup potato flour
7/8 cup rice flour
1 cup soy flour plus 1/4 cup potato flour
If your favorite recipe using wheat flour has less than 2 cups wheat flour, add one extra egg to the recipe. You may have to increase the amount of baking powder to make up for the lack of gluten in the substitute flour.