Sourdough starter for Cheese flavoured sourdough bread
- 170ml (? cup) low-fat milk
- 70ml fresh live-culture yoghurt
- 100g stoneground flour
- 170g stoneground bread flour
- 80ml (? cup) water
- 45ml (3 tbsp) milk
- 120g cake flour
- 120ml water
Heat the 170ml (? cup) low-fat milk over low heat. Remove from heat and add to the yoghurt in a bowl. Cover and leave overnight.
The following day, add the 100g stoneground flour, cover and leave overnight.
The following day mix in the 170g stoneground bread flour, the 80ml (? cup) water and the 45ml (3 tbsp) milk. Cover and leave for two days.
Add the 120g flour and 120ml water and cover again. Leave overnight, then the starter will be ready to use.
Leftover starter can be fed flour every two days. It’s best to rest the starter in room temperature.