Ingredients

Steps

• Heat 175ml milk in a saucepan and stir it into 75ml yoghurt in a bowl.
• Cover and leave in a warm place for 12 to 24 hours until thickened.
• Stir 120g flour into the thickened mixture and leave at 20°C for two days.
• Mix 180g flour, 100ml water, and 40ml milk into the starter.
• Cover and leave at a warm room temperature for 12 to 24 hours.
• Discard half of the active starter on day five.
• Mix 150g flour and 150ml water into the remaining starter and leave for 24 hours.
• Maintain the starter by feeding it equal parts starter, flour, and water as needed.