Amish Friendship Bread Starter & Feeder
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Amish Friendship Bread Starter & Feeder
  Amish    Bread    Starters    Cakes  
Last updated 6/12/2012 1:03:49 AM. Recipe ID 27992. Report a problem with this recipe.
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      Title: Amish friendship bread starter & feeder
 Categories: Cake
      Yield: 1 Servings
      1 pk Active dry yeast
    1/4 c  Warm water; 110 degrees
      1 c  All-purpose flour
      1 c  Sugar
      1 c  Warm milk

-----------------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.

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Recipe ID 27992 (Apr 03, 2005)

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