A few years ago I received a bag of sourdough starter and a recipe. You added flour and milk to the mixture one day and kneaded the next for some period of time. When the recipe days were completed, you added sugar and oil and a box of Jello pudding among other things. After baking this loaf you shared the loaf and a bag of starter and the recipe with a friend. I'm looking for this recipe again.
Kris from Florida
AMISH FRIENDSHIP STARTER
Use one in Amish Friendship Bread recipe (which follows) and use the other to keep the starter going. 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 you 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 large glass mixing bowl; 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.
Making starter using yeast
AMISH FRIENDSHIP BREAD
Do Not use any type of metal spoon or bowl for the mixing process. Do not refrigerate the bag.
If air gets into the bag, let the air out. It is normal for the batter to rise.
Day by Day (1-10)
In a large glass or plastic bowl combine: 1 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 cups milk, and entire bag of starter. Stir together with a wooden spoon or plastic spoon. Pour 1 cup starter into each of four 1 gallon Ziploc bags. Keep 1 Starter for yourself (or not) and give the others away to 3 of your friends along with a copy of these ingredients. Be sure to tell your friends which day the starter was made.
To the remaining batter in the bowl approximately 2 cups, add these ingredients and mix well with a non metallic spoon.
AMISH FRIENDSHIP BANANA NUT BREAD
AMISH FRIENDSHIP FRUIT BREAD
Note: If using apple filling, add 1 teaspoon cinnamon and 1/4 teaspoon ginger. Maple sugar, butter rum and walnut extract or flavorings are also complementary with apples or bananas, while coconut rum works well with pineapple.
Preheat oven to 350F. Grease and flour two bread loaf pans. Combine all ingredients, being careful not to overmix. Bake for 50-60 minutes, or until cake tester inserted into center comes out clean. Brush top of loaves with melted butter and sprinkle with confectioner's sugar when removed from oven, if desired.
To this 2 cups of starter, add the following ingredients:
Go through the procedure for 10 days. After taking out your starter to keep, you have approximately 4 cups of batter left. Do not add the ingredients for quick breads. This recipe is for 2 cups. If you have 4 cups, double this recipe.
Knead until smooth, place in bowl, cover with waxed paper and let rise. I set mine in my oven, which has a pilot light, and let rise overnight. However, this is not necessary, just let rise until double in bulk. Punch down and let rise again. Shape into 2 loaves and place in bread pan. Bake about 45 minutes at 350 degrees, or until golden brown.
Muffins also can be made. Bake 20 minutes at 350 degrees. Melt 1/2 stick butter; dip muffin in butter then in a mixture of 1/2 cup sugar, 3/4 teaspoon cinnamon and 1/2 teaspoon nutmeg.
Optional Additions: (1/2 cup each):
Raisins, chopped pitted dates, nuts, dried cherries, mashed ripe bananas, blueberries, coconut, canned pumpkin, chocolate chips, chopped apples, grated carrot, grated zucchini, drained fruit cocktail, or pineapple, or 1 Tbsp poppy seed.
Stir until smooth. Bake in 2 greased loaf pans at 350 degrees for 45 minutes or until done. You can add a small box of instant pudding, OR a small box instant lemon pudding and 1 tablespoon poppy seeds, OR small box instant chocolate pudding, 1/2 cup chocolate chips, and 1/2 cup nuts, OR
1 small box instant butterscotch putting and 1 cup pecans.
NOTE: Wheat and white flour can be mixed as can white and brown sugar.
AMISH FRIENDSHIP APPLE BREAD
If you read up on sourdoughs and starters, you'll find that one of the reasons people mess with them is the health benefit of the naturally occurring yeasts. Unfortunately, most people these days have become too "domesticated", and so can't see how letting something go sour on its own can be any good. Thus, most "official" starter recipes call for addition of store bought yeast.
In the authentic way, you start with one cup each of flour, milk and sugar, stir it every day for the first 4 days, add one cup each of flour, milk and sugar on day 5, stir well; stir it every day for the next 4 days; add one cup each of flour, milk and sugar on day 10, stir well - and you should be ready to use the starter.
Traditional recipes ask to only use wooden or plastic bowls/jars/utensils. This is done because there is a possibility of the yeast's acidity acting on the metal and changing PH and messing everything up. The other important point to make, is that when you're making the starter, it should be left uncovered or covered loosely with cheese cloth or such. The starter needs airflow. Once ready, the starter could be kept in the fridge for about 2 weeks; to reactivate it, take it out and feed it with one cup each of flour, milk and sugar, stir well and leave at room temperature. I think that starter can be covered with a lid and kept in a Zip-Lock bag while refrigerated. For those who want to have their starter always available, keep it at room temperature, stir it every day. (04/23/2008)
By Babbie in CA
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