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Amish Friendship Bread Starter
Reviews:
December 04, 2007

If you read up on sourdoughs and starters, you'll find that one of the reasons people mess with them is the health benefit of the natural occuring yeasts. Unfortunately, most people these days have become too "domesticated", and so can't see how letting something go sour on its own can be any good. Thus, most "official" starter recipes call for addition of store bought yeast. In the authentic way, you start with one cup each of flour, milk and sugar, stir it every day for the first 4 days, add one cup each of flour, milk and sugar on day 5, stir well; stir it every day for the next 4 days; add one cup each of flour, milk and sugar on day 10, stir well - and you should be ready to use the starter. Traditional recipes ask to only use wooden or plastic bowls/jars/utensils. This is done because there is a possibility of the yeast's acidity acting on the metal and changing PH and messing everything up. The other important point to make, is that when you're making the starter, it should be left uncovered or covered loosely with cheese cloth or such. The starter needs airflow! Once ready, the starter could be kept in the fridge for about 2 weeks; to reactivate it, take it out and feed it with one cup each of flour, milk and sugar, stir well and leave at room temperature. I think that starter can be covered with a lid/kept in a zip-lock bag while refridgerated. For those who want to have their starter always available - keep it at room temperature, stir it every day, and fe

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