Yogurt based sourdough starter?

[Red Apple Guy]

Recipes for making a starter with yogurt (for the bacteria) are here on this board, on the web and in Bernard Clayton's books. They tend to be yogurt and milk and flour, so I guess the source of the yeast would be the flour.

Has anyone made and used one of these starters and what advantage or disadvantage (or nonadvantage) would there be to this approach?

Red

[duonyte]

Sunset Sourdough Starter

I used this starter for many years - it would die from neglect while I was in graduate school, etc., and then I did not bake for a while. It has a pleasant tang to begin with from the yogurt. I think the main disadvantage is that the dairy can break down and that you need to keep the same kind of milk around to refresh it. The starter made with just flour and water is more stable.

The yeast is always in the flour. That's why it is ideal to grind your own wheat berries fresh for a new batch of starter. When I travel, I try to pick up a small package of flour and a bottle of natural spring water from the country I am visiting - I can make starters that might have some very unique qualities. Of course, I have not traveled abroad now for a few years, but this would still be my intent. Interesting to explain at customs, if you are checked

[Red Apple Guy]

This weekend, a neighbor (originally from Bulgaria) gave me some home-made yogurt which was good and some more yogurt to use to make my own. That got me thinking about yoghurts, buttermilk and sourdough starters. I haven't got a clue as to the differences of these products and their cultures (except perhaps for the sourdough culture).

The first steps in your recipe are similar to making yogurt (yogurt and milk kept warm for the cultures to develop.

My 3 year-old grandson and I made pretzels today (his choice) and I used some of the homemade yogurt for half the liquid. It was a very nice bread.

[Donna M.]

That very starter recipe was the first one I ever tried to make. I didn't have very good luck with it, either. I think I would opt to use your yogurt in the recipe and just stick with the flour/water starter. Or, as an option you might do your starter build for the recipe with the yogurt. I'm sure the yogurt would be nice in the breads.

[duonyte]

I've saved some recipes that use kefir (something like yogurt, but easier to make and with more probiotics) instead of starter - you mix it with the flour to make your dough. Something I intend to try, just have not had a chance to, yet.