1/18/12 Dough, dough, dough your boat…

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Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 19-01-2012

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Earlier this year, ok, last September, I received a batch of Amish friendship bread starter. You know, you add flour, sugar, and water, then watch it grow before your very eyes…You make loaves and muffins and try to pawn it off of everyone you can think of as it multiplies on your counter. Not saying I’m unpopular, but it got to the point I had no one else I could ‘gift’ the starter to, so I put a jar of it in the fridge and forgot about it. When people start running because you are holding a baggy of starter, you know it’s not the deodorant.

I decided to go online and figure out what to do with the remainder of the starter. I found pancakes, but they were too heavy. I found a sourdough white and wheat bread recipe which uses 1 cup of the starter and made it. Yum!! I made mini-loaves, brushed them with egg and sprinkled Parmesan cheese on  them. They turned out wonderfully so I gave them away to friends (yes, same ones who had the starter earlier) and they enjoyed them. Hey, who doesn’t love a baked product rather than a lumpy starter?! Anyways, making it is easy and I always leave a cup’s worth in a quart jar in the fridge. When I need it, I take it out of the fridge, add 1/2 c each of water and flour plus 1 T sugar, and let it sit on the counter for a day before mixing up another batch.  Here’s a picture of the bread fresh out of the oven-on the left is the wheat, the right is the white:

 

Comments (2)

please give me complete instructions on how to start, use, etc of starter. Thanks

Avatar of Brenda Gorseth

Here’s the Amish recipe I received:
1 c each flour, sugar, and milk. Mix well and let sit on the counter in a gallon zip loc bag.
let the air out every few days.
Days 1-5 smush bag around w/ your fingertips to move batter around
Day 6 add 1/2 c each flour, sugar, milk
Days 7-9 keep smushing
D 10 add 1/2 c each flour, sugar, milk, and pour a generous cup in two bags to share w/ two friends.
I then transfer the leftovers to a quart jar with a lid and put it in the fridge. When I’m ready to use it, I set it out for 24 hours.

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