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| AMISH FRIENDSHIP STARTER | |
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1 cup sugar 1 cup milk 1 cup all-purpose flour Combine ingredients in a large, deep glass, crockery or plastic container. Cover lightly. If the container has a lid, leave it slightly open, or place a piece of cheesecloth over the container and secure it with a rubber band. Store at room temperature. Stir every day for 17 days. On the 18th day, do nothing. On the 19, 20 and 21, stir. On day 22, stir and add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25 and 26 stir. On day 27, add 1 cup flour, 1 cup milk and 1 cup sugar. Stir. You should now have about 4 cups starter. Give 1 cup each to two friends and keep the remaining two cups for yourself. Use one in Amish Friendship Bread recipe (below or any other recipe calling for Amish Friendship Bread Starter or Herman) and use the remaining cup to keep the starter going. Note: If you have more than 1 cup remaining, discard any extra. When you give away the starter, include these instructions: How to keep a starter going: Do not refrigerate and do not use a metal spoon when stirring. On day 1 (the day you receive your starter) do nothing. Days, 2 3, and 4, stir. On day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Pour mixture into a large glass mixing bowl and cover lightly. Mixture will rise. On days, 6, 7, 8 and 9, stir. On day 10, stir in 1 cup flour, 1 cup sugar and 1 cup milk and stir. Give 1 cup each to two friends, keeping one cup to make the bread and one cup for your starter. AMISH FRIENDSHIP BREAD: 1 cup Amish friendship starter (from above recipe) 2/3 cup vegetable oil 2 cups all-purpose flour 1 cup sugar 3 eggs 1 1/2 tsp. baking powder 1 - 1 1/2 tsp. cinnamon 1/2 tsp. vanilla 1/2 tsp. salt 1/2 tsp. baking soda Raisins, chocolate chips, nuts, dates, apples, etc. (of your choice) Combine all ingredients and mix well. Place batter in a well greased and sugared 9x5x3-inch loaf pan. Bake at 350°F for 45-50 minutes. Cool 10 minutes before removing from pan. See also: Herman Starter | |
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recipe reviewsA starter can be made with or without yeast. Purists prefer not to use the commercial yeast (the yeast gives the starter a bootstrap but also prevents an efficient development of wild yeasts, if they are present in the local environment). Because the conditions are unique in every circumstance, your results will vary. Another alternative is to bootstrap your starter by innoculation with a dehydrated starter packet (which is similar to what you would do with yeast). You can use any sourdough starter which you beg, borrow or purchase!
-- CM
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