How To make Amish Friendship Bread Starter and Feeder.
1.00 pk Active dry yeast
0.25 c Warm water 110 degrees
1.00 c All-purpose flour
1.00 c Sugar
1.00 c Warm milk
-Starter Food (every 5 -days) 1.00 c All-purpose flour
1.00 c Sugar
1.00 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 thor- oughly 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. Refrigerate. Consider this day 1 of the 10 day cycle.
Day2 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.
Return starter to refrigerator.
Remove what you need for baking and leave it at room temperature until very bubbly. Return remainder to refrig- erector and continue to follow the 10-day cycle. If you 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.
Measure out 1 cup lots to give to friends or put in the freezer.
Frozen starter takes at least 3 hours at room temperature to thaw and come to life.
From: Pmbst8+@pitt.Edu Date: 03-08-94
How To make Amish Friendship Bread Starter and Feeder.'s Videos
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Easy to Make Sourdough Starter Using Potato Flakes
Easy to Make Sourdough Starter Using Potato Flakes
Making Homemade Sourdough Bread can sound intimidating. Having to make a Starter is the number one reason some folks are hesitant to begin making sourdough bread.
In reality, it can be very simple and easy. If this is your first time, don't sweat it. By using this easy-to-make sourdough starter using potato flakes, you will be a pro in no time.
Why do I Need a Starter?
In order to make bread, you have to have a leavening agent. A leavening agent is simply the substance that causes bread to rise.
This happens when a gas called carbon dioxide is released either through a chemical reaction or when the yeast begins feeding on the sugars. This causes the dough to expand
In this case, the sourdough starter is our leavening agent that causes our bread to rise.
The Flavor and Texture of the Bread Made with this Starter:
This starter produces a very light and fluffy bread that is slightly sweeter and less sour than traditional sourdough bread.
Recipe for making the starter here:
The results will be similar to traditional white bread but will all the great benefits of sourdough bread.
Ingredients
3 tablespoons Instant Mash Potatoes
3 tablespoons white sugar
2 1/4 teaspoons active dry yeast
1 cup water (lukewarm)
Instructions
Step 1: Start with a clean glass container or a large bowl. I like to use a mason jar.
Step 2: Add in the warm water, then add in your dry ingredients
Step 3: Stir with a wooden spoon. Do not use metal because it can react with the ingredients.
Step 4: Cover the dish with a clean dishcloth or cheesecloth, something where it can breathe. Do not refrigerate this mixture at this point. Leave it in a warm place at room temperature so the yeast and bacteria can go on a feeding frenzy.
Step 5: Stir the starter every day.
Step 6: On the morning of the 5th day, you will feed the starter. Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water.
Step 7: Stir this and continue to let it sit out at room temperature for at least 6-8 hours.
Step 8: After the starter has sat out at room temperature for 6 to 8 hours, remove 1 cup of the starter to make your bread. Make sure to stir the starter really well before you remove the 1 cup starter. You will then place the rest of the starter in the refrigerator.
Step 9: Feed the starter every 3 to 5 days using steps 6 through 8.
Notes
On the 5th day, you are ready to use the starter to make your bread so be prepared for this last step. You will use this to make bread every 5 days. You can make bread every day if you feed it each morning and then remove the 1 cup of starter at the end of the day to make the bread.
If you are not going to make bread at least every 5 days, you can still feed the starter and then discard the 1 cup. There are also recipes that you can use the discard for as well.
Video on how to make sourdough bread using a potato flake starter
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Amish Friendship Bread Starter (in a bag)
How to Make Potato Flake Starter
This potato flake sourdough starter uses mashed potato flakes and is dairy free. Print complete instructions here: