How To make Herman Or Friendship Starter
1 c Sugar
1/3 c Warm water
2 Envelopes active dry yeast
2 c Milk
2 c Flour
Sprinkle one tablespoon sugar over warm water. Sprinkle yeast over this and let stand in warm place until doubled in size, about 10 minutes. Mix milk, remaining sugar, flour and yeast mixture. Place in plastic or glass containter about the size of a 5-quar ice cream bucket. Stir, using only a wooden sppon or paddle, as metal retards growth. Cover loosely and let stand in a warm place overnight. The next day, refrigerate. Stir each day with a wooden spoon to retard spoilage. On the fifth day, measure out one cup to bake with. Measure out one cup for gift. Feed remaining starter one cup flour, one cup milk and one-half cup sugar. Stir well. Refrigerate and stir daily. On the 10th day, measure out one cup, if desired, to give to a friend. You should have enough left over to use in a recipe, plus extra to feed as before and refrigerate. Thereafter, use the starter almost daily or as desired, feeding every five days. From: Pat Reynolds
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starter
.25 oz. packet yeast
1/4 cup warm water
1 cup flour
1 cup sugar
1 cup milk
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Friendship Cake aka Herman
FridgeCam this week is all about sharing... Aaaw! Specifically we're sharing cake, which is always a good thing!
You might have heard of Herman before - he's a cake mix that you look after for 9 days before splitting into 4 pieces - you give a piece to 3 friends and then use the 4th piece to bake a cake!
Your friends then go through the same process and give 3 pieces away to their friends and so on and so on and so on... Until we take over the world with cake!!
It's a great experiment and we can't wait to see how far Herman can go! You can get all the instructions and recipes for the cakes and the starter mix here:
Hope you're hungry because we've been cooking loads this week:
Chicken Teriyaki:
Chocolate Orange Brioche:
Pork Chops with Mulled Cider:
Get involved and give us your recipe suggestions, head over to our Google+ community:
Make sure you're up to date on all the latest SORTED happenings:
I starved out my starter!! How to fix your Amish friendship bread starter!
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let's Make Amish Friendship Bread Starter
Friendship Bread Starter
1 packet yeast
1/4 C warm water
1 C milk
1 C flour
1 C sugar
Mix well with wooden spoon or spatula. Keep on counter in glass jar covered loosely or zip lock back. Stir daily and burp the ziplock bag.
Day 1 - Make starter
Days 2-5 stir
Day 6 add 1 cup each of milk, flour, and sugar
Days 7-9 stir
Day 10 add 1 cup each of milk, flour and sugar
On Day 10 take up batter in 1 cup measurements into bags, gifting and keep one back for yourself for Bread.
Facebook: Cedar Creek Homestead
Email: cedarcreekh@gmail.com
Mail:
Cedar Creek Homestead
Josie Ferguson
PO Box 875
Gore, Ok 74435
Amish Friendship Bread ~ Full Recipe plus Starter!
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Use plastic or wooden utensils! Never Metal for this recipe!
Starter:
Mix together:
2 1/4 tsp active dry yeast
2 TBS warm water
Let sit for about 10 minutes until bubbles form on the top.
Mix together:
1 cup flour
1 cup sugar
1 cup milk
Add the yeast and stir. Leave out on your counter or somewhere where you will remember to do the rest of the steps. Do not store in refrigerator!!
Day 1: The day you make the starter. If you already have the starter do nothing but consider it day 1.
Day 2: Do nothing!
Day 3: Stir
Day 4: Do nothing!
Day 5: Do nothing!
Day 6: Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir.
Day 7: Do nothing!
Day 8: Stir
Day 9: Do nothing!
Day 10: Baking day!!
Separate the mixture into 3 bowls. You should have approximately 1 cup in each bowl.
Set two of them aside to either use for your next batches of bread or give to a friend with the recipe!!
In a large bowl combine:
One of the cups of starter
1 cup vegetable oil
1/2 cup milk
3 eggs (beaten)
1 tsp vanilla extract
Stir these ingredients together and set aside.
In a smaller bowl combine dry ingredients:
1 cup flour
1 cup sugar
1 1/2 tsp baking powder
1 TBS cinnamon
1/2 tsp salt
1/2 tsp baking powder
Two packages of 3.4 oz instant vanilla pudding (or 1 large package)
Add dry ingredients to wet ingredients in thirds, mixing between additions.
Grease 2 large loaf pans. Split the batter between the two pans and sprinkle the top with a mixture of 1 TBS sugar and a few shakes of cinnamon.
Bake in a preheated 325 degree oven for 1 hour. (I start checking at 50 minutes. When a toothpick inserted in the center comes out clean the bread is done!)
Enjoy!