Side Pannel
Amish Friendship Bread Starter & Feeder
Amish Friendship Bread Starter & Feeder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 1 pk Active dry yeast
- 1/4 c Warm water; 110 degrees
- 1 c All-purpose flour
- 1 c Sugar
- 1 c Warm milk
Directions
STARTER FOOD (EVERY 5 DAYS
1 c All-purpose flour
1 c Sugar
1 c Milk
In a small bowl, soften yeast in water for 10 minutes. Stir well.
In a 2- quart bowl, combine flour and sugar. Mix thoroughly or the flour
will lump when the milk is added. Slowly stir in warm milk and softened
yeast mixture. Cover loosely and let stand at room temperature until
bubbly. Refigerate. Consider this day 1 of the 10 day cycle.
Day 2 through 4: Stir with a spoon (any kind)
Day 5 To feed, blend flour and sugar in a small bowl; slowly mix in milk
with a spoon,whisk or hand mixer. Stir mixture into starter. Return to
refrigerator.
Day 6 through 9: Stir
Day 10 ( which becomes Day 1 for the next series) Feed again.
Note: Consider the 10-day cycle a guide; it does not have to be followed
exactly. If you need more starter, feed it more often. The starter is a
yeast culture and will grow when fed. To hasten growth, leave starter at
room temp for several hours.
After feeding the starter, Choose from among the following:
1. Return starter to refrigerator.
2. Remove what you need for baking and leave it at room temperature until
very bubbly. Return remainder to refrig- erator and continue to follow the
10-day cycle. If yoy are getting to much, cut the "food" in half on one
feeding. Don't let starter drop below 1 cup, because rejuvenating it to
usable amounts takes several days.
3. Measure out 1 cup lots to give to friends or put in the freezer.
4. Frozen starter takes at least 3 hours at room temperature to thaw and
come to life.
1 c All-purpose flour
1 c Sugar
1 c Milk
In a small bowl, soften yeast in water for 10 minutes. Stir well.
In a 2- quart bowl, combine flour and sugar. Mix thoroughly or the flour
will lump when the milk is added. Slowly stir in warm milk and softened
yeast mixture. Cover loosely and let stand at room temperature until
bubbly. Refigerate. Consider this day 1 of the 10 day cycle.
Day 2 through 4: Stir with a spoon (any kind)
Day 5 To feed, blend flour and sugar in a small bowl; slowly mix in milk
with a spoon,whisk or hand mixer. Stir mixture into starter. Return to
refrigerator.
Day 6 through 9: Stir
Day 10 ( which becomes Day 1 for the next series) Feed again.
Note: Consider the 10-day cycle a guide; it does not have to be followed
exactly. If you need more starter, feed it more often. The starter is a
yeast culture and will grow when fed. To hasten growth, leave starter at
room temp for several hours.
After feeding the starter, Choose from among the following:
1. Return starter to refrigerator.
2. Remove what you need for baking and leave it at room temperature until
very bubbly. Return remainder to refrig- erator and continue to follow the
10-day cycle. If yoy are getting to much, cut the "food" in half on one
feeding. Don't let starter drop below 1 cup, because rejuvenating it to
usable amounts takes several days.
3. Measure out 1 cup lots to give to friends or put in the freezer.
4. Frozen starter takes at least 3 hours at room temperature to thaw and
come to life.
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