Home Bread-Bakers v003.n005.1

Re: bread Digest V3 #4

hyler@jaana.ast.saic.com (Buffy Hyler)
Thu, 16 Jan 1992 09:01:00 GMT
On Jan 8,  8:56am, bread@onion.rain.com wrote:

> From: "Spawn of a Jewish Carpenter (Cindy Smith)" <cms@dragon.com>
> Subject: Amish Friendship Bread
> Okay, this is my question:  what's the starter recipe?  Is it a secret?
> or is it just 1 cup flour, 1 cup sugar, and 1 cup milk?  It sure smells good!
> thanks!
Here is something I pulled out of rec.food.cooking a while back.  I don't know
the original author:

(Original Starter Recipe)

1 package active dry yeast				
2-1/2 C. warm water
2 C. sifted flour					
1 tablespoon sugar

Dissolve yeast in 1/2 C of the warm water in a deep glass 
or plastic container.  Stir in remaining warm water, flour 
and sugar.  Beat until smooth.  Cover with loose fitting cover.  

The starter requires 10 days for fermentation as follows:

DAY S 1, 2, 3 and 4:	Stir batter

DAY 5:			Add 1 C. each milk, flour, sugar and stir

DAYS 6, 7, and 8:	Stir batter each day

DAY  10:		Add 1 C each flour, sugar, milk; stir.  

The batter is ready to use.

This makes 3 cups batter to use in the recipes.  
If you want to you may pout 1 C. batter each into 3 containers 
and give 1 or 2 away.

Save 1 C. to begin process all over again OR you can use all 
3 cups batter for the recipes at 1 time and when you want to bake 
these again just start the starter again.

OR use the other cup of batter to make the bread or cake.

- -- 
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Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California