2 tb Natural plain yogurt
          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.