Amish Friendship Bread (Starter) Recipe & Recipes to make the Friendship Breads
#1
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Join Date: May 2009
Location: Central Indiana (USA)
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Starter Recipe:
http://www.cooks.com/rec/view/0,194,156183-225206,00.html
65 different Amish Bread Recipes to use with the starter recipe
http://www.cooks.com/rec/search?q=Am...iendship+Bread
http://www.cooks.com/rec/view/0,194,156183-225206,00.html
65 different Amish Bread Recipes to use with the starter recipe
http://www.cooks.com/rec/search?q=Am...iendship+Bread
#2
Thank you. I love the sweet starter but get tired of it quickly. I started a regular SourDough starter last week using just flour & water. I love that too. and so far its been very easy to tend to. and the flavor of the bread will just get better and better.
#3
Originally Posted by RkayD
Thank you. I love the sweet starter but get tired of it quickly. I started a regular SourDough starter last week using just flour & water. I love that too. and so far its been very easy to tend to. and the flavor of the bread will just get better and better.
#4
Originally Posted by colleen53
Originally Posted by RkayD
Thank you. I love the sweet starter but get tired of it quickly. I started a regular SourDough starter last week using just flour & water. I love that too. and so far its been very easy to tend to. and the flavor of the bread will just get better and better.
RKayD: Where did you get that SourDough starter from?
#8
I have been working on organizing the ole' sewing room today. My GOSH I have alot of STUFF!
Will gladly share the SourDough Starter. It says to throw half away each time you add but I don't. I've been adding flour for 2 weeks and it is nice and frothy. And I've kept it on the counter in a glass jar. The first week it had alot of Hooch so I stopped adding water. The site that I got my info from says that you get a feel for it..and I have to say never having done this before I quickly developed the "feel".
http://www222.pair.com/sjohn/blueroom/sour.htm
Will gladly share the SourDough Starter. It says to throw half away each time you add but I don't. I've been adding flour for 2 weeks and it is nice and frothy. And I've kept it on the counter in a glass jar. The first week it had alot of Hooch so I stopped adding water. The site that I got my info from says that you get a feel for it..and I have to say never having done this before I quickly developed the "feel".
http://www222.pair.com/sjohn/blueroom/sour.htm
First Loaf....WoW! Good Stuff!
[ATTACH=CONFIG]212622[/ATTACH]
#9
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Thread Starter
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
thanks for sharing the recipe with all of us
Originally Posted by RkayD
I have been working on organizing the ole' sewing room today. My GOSH I have alot of STUFF!
Will gladly share the SourDough Starter. It says to throw half away each time you add but I don't. I've been adding flour for 2 weeks and it is nice and frothy. And I've kept it on the counter in a glass jar. The first week it had alot of Hooch so I stopped adding water. The site that I got my info from says that you get a feel for it..and I have to say never having done this before I quickly developed the "feel".
http://www222.pair.com/sjohn/blueroom/sour.htm
Will gladly share the SourDough Starter. It says to throw half away each time you add but I don't. I've been adding flour for 2 weeks and it is nice and frothy. And I've kept it on the counter in a glass jar. The first week it had alot of Hooch so I stopped adding water. The site that I got my info from says that you get a feel for it..and I have to say never having done this before I quickly developed the "feel".
http://www222.pair.com/sjohn/blueroom/sour.htm
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