|by Shane Osborn|
Starters is a reflection of today's approach to eating. Whether at home or in a restaurant, we are increasingly inclined to eat a selection of sta...
1 - 10 of 95 for 30 day cake starter
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In a very large bowl, put 1st day: Stir together ... soon as possible. Starter must be used ... **Important** During the 30 days, do not ... container. The baked cake may be frozen ... should come out clean.
Starter takes 15 days. Add yeast ... to make a cake and more starter ... until smooth, pour over warm (not hot) cake and cool completely. Serves 8 to 10.
Stir every day with wooden spoon. ... not refrigerate juice. Cake can be frozen ... greased and floured tube or bundt pan at 350 degrees for 50 minutes.
Stir together and ... parts. Makes 3 cakes. Divide juice ... soon as possible. Starter mixture should be used within 5 days. During 30 days, none of ... the starter mixture successfully.
Starter is required to begin the cake. It is ... end of 31 days strain the fruits ... optional ingredients and stir. STEP #4: Bake for 65 minutes or until done.
1ST DAY: Stir together ... minutes for one cake. Important: During the 30 days, none of ... refrigerated, place in a loosely covered container at room temperature.
Gas oven 245 degrees, electric oven 300 degrees. Grease and flour tube pan. Bake 1 1/2 to 2 hours. Cakes will freeze nicely for future use (after baked).
Stir together and cover. Stir every day. Stir every ... thirds. Makes 3 cakes. Do not ... fruit juice cannot. Starter is good if ... every day for 30 days. On 30th day, add fruit.
Stir together and cover loosely. Stir every day. Stir together ... portions). Makes 3 cakes. Divide juice ... recipe. HINT: During 30 day period none ... not freeze juice. Starter should be used ... clean. Do not undercook.
Stir all together ... thirds. Make 3 cakes. Divide the ... possible. During the 30 days none of the ... 50 minutes. Remember to lick the spoon everyday.
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