Milk Starter Sourdough

Makes one 1-pound loaf

Bread:

3/4 c / 160g yogurt starter
1/2 c + 2 tbsp water
1/2 tsp salt
1 tsp sugar
2 tsp yeast
2 1/2 c / 325g flour

First rise 45-60 minutes
Baking rise 45 minutes
Bake at 425° for 30 minutes in pan or 35 on stone

Starter: 

2 Tbsp yogurt with live active cultures

1 c milk

1/2 c flour

Boil milk. Cool to 110°. Whisk in yogurt. Let stand covered in draft-free place 24 hours or until set. Whisk in flour. Let stand 2-5 days or until bubbly. To feed, whisk in 1/4 c milk and 1/2 c flour.

Tater Tot Breakfast Casserole

1 small onion, diced
1/2 each poblano pepper and red bell pepper, diced
1 Tbsp butter
1/2 tsp cumin
1/2 tsp ancho chile powder
1/4 tsp garlic powder
16 ozs tater tots
3/4 c shredded pepper jack cheese
12 eggs, beaten
1/2 c milk
1/2 tsp salt
1/4 tsp pepper

Bake covered at 375° for 25-30 minutes, then uncovered another 5 minutes or until browned on top