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Amish Friendship Yeast Starter
~-------------------------DAY ONE-------------------------- 2 c Flour 2 c Warm water 1 pk Active dry yeast ~------------------------DAY FIVE------------------------- 1 c Milk 1 c Flour 1 c Sugar ~------------------------DAY NINE------------------------- 1 c Milk 1 c Flour 1 c Sugar DAY ONE: In a glass or ceramic bowl, mix 2 cups flour, warm water and yeast together thoroughly. Leave on the kitchen counter uncovered; don`t refrigerate it. (You may have received 1 cup of the starter from a friend. If so, and you wish to keep the starter going, continue with the following directions. DAYS 2, 3 and 4: Stir well with wooden spoon. DAY FIVE: Stir and add 1 cup milk, 1 cup flour and 1 cup sugar. This is called "feeding the starter". DAYS 6, 7 and 8: Stir well with wooden spoon. DAY NINE: Stir and add 1 cup milk, 1 cup flour and 1 cup sugar; stir well. DAYS 10 and 11: Stir well with wooden spoon. DAY TWELVE: Ladle 1 cup starter into each of 4 containers and refrigerate. Use one cup to make one of the Friendship bread or cake recipes, keep one to use another time, and give two others to your friends. Don`t forget to include all the recipes (including this one) when giving the starter to friends. You are ready to begin baking---at last! If you do not bake on this day, but want to have the starter handy, add 1 teaspoon granulated sugar and refrigerate the mixture; the sugar will feed the yeast and keep it alive. Date the jars and every 10 days remove the starter from the refrigerator, transfer it to a bowl and feed it the usual combination of 1 cup each of milk, flour, and sugar. Leave it outside the refrigerator uncovered for 2 days, then either bake it or divide it among friends, and always save some for yourself. (The starter can be discarded, or it can be divided and frozen; thaw before using.) Note: if the starter turns pink, throw it out and start over. Also, use the same kind of flour and milk when adding the ingredients to the starter. Source: Oregonian FOODday; adapted from Marcia Adams` Heartland, The Best of the Old and the New from Midwest Kitchens. Typos by Dorothy Flatman, 1995 |
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