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
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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#sourdoughstarter #sourdoughrecipe
15 Mistakes Most Beginner Sourdough Bakers Make
Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
Click the link below and download my FREE bread baking checklists:
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-Sourdough Recipe-
Flour (1000 grams total)
600 grams of all purpose flour
300 grams of whole wheat
50 grams of spelt flour
50 grams of einkorn
770 grams of water (77% hydration)
150 grams of starter- (15%)
20 grams of salt (2%)
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Can You Rescue SourDough Starter After 6 Months Of Neglect
Can You Rescue SourDough Starter After 6 Months Of Neglect
We’ve all been there - life gets busy and you forget to feed your sourdough starter. Time goes by and you forget that it’s there. How long can sourdough starter live without feeding? How long before sourdough starter dies? Can sourdough starter last forever?
Le Gourmet TV Is Now - Glen & Friends Cooking!
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Day 2 - 5 of How to make Friendship Bread Starter
Just let the air out of the bag. Mush the contents around in the bag and then release any air that is left. And your done! How hard is that? Not hard at all! Do this daily for Days 2 through 5. :)
Day 5 or 6 in How to make Friendship Bread Starter
In the video I made this Day 6. But various places let you know you can do it on Day 5. I have found either day does not matter. For Days 6 (if you do yours on Day 5) through 9 you will do just as you did for Days 2-5, mush the bag, burp the bag and that is it. :)
The Easiest Zero-Waste Sourdough Starter Recipe Ever! #bread#homebaking #sourdough #trending #recipe
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???? sᴛᴀʀᴛᴇʀ ᴊᴀʀ ᴋɪᴛ ғʀᴏᴍ @knead_ace
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This is the easiest way to build a new sourdough starter from scratch EVER!
No tricks, no gimmicks, no complicated instructions nor ingredients!
It really doesn’t get any easier than this!
Things you need :
A clean jar
Water
Flour
Tablespoon
Optional but recommended :
A spatula
An elastic band
More troubleshooting tips on my Instagram page ????????
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✅ Day 1-3 (1X Daily)
Add 1 tbsp water + 1 tbsp flour
✅ Day 4 onwards (2X Daily)
Add 1 tbsp water + 1 tbsp flour
And that’s it, no more confusion about how much to discard!
It took 8 days for the starter to double at an average proofing temperature of 25C
Try it and let me know if the merhod works for you!
PS:
Its best to store your starter in a warm place (25-28C) to encourage fermentation.
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