Trade ya Amish Frienship bread starter & recipe for ...

[Cheffie]

San Fransisco Sourdough starter. Not sure how to ship- I will research and pay shipping if anyone wants to trade.

This Amish bread is so wonderful, I am so happy to have found it again, I had some about 15 years ago and let it die. If anyone is familiar with Yoder cinnamon rolls from Kansas, that's what this recipe with the starter tastes like, except with a cake/bread like texture.

[lorna-organic]

Cheffie, sour dough starter needs a humid climate. San Francisco is not humid per se, but it is foggy, which makes the difference. A friend of mine from the SF Bay Area took her sour dough starter to Wisconsin. She said the starter still worked as leavening in Wisconsin, but the flavor was no longer sour. She told me not to bother taking my starter with me to New Mexico. :(

I love cinnamon rolls! A guy at work told me he has Amish friendship starter. I'm going to have to get some from him!!

Lorna

[Cheffie]

Cheffie, sour dough starter needs a humid climate. San Francisco is not humid per se, but it is foggy, which makes the difference. A friend of mine from the SF Bay Area took her sour dough starter to Wisconsin. She said the starter still worked as leavening in Wisconsin, but the flavor was no longer sour. She told me not to bother taking my starter with me to New Mexico. :(

I love cinnamon rolls! A guy at work told me he has Amish friendship starter. I'm going to have to get some from him!!

Lorna

WAHHHHHH!!!:(:(:(:( Baking is not my specialty, but I should have figured out why there is tons of Amish bread starter out there and no SF sourdough. Do you think it would keep ok in my grow room? (converted shower stall-nice & humid and warm, must post pics of this). I am still interested if anyone has some, and it will be my shipping dime. If not, I will check the web. Gosh, I am like a dog with a bone sometimes, when I have my mind set up to do something, nothing stops me. Must be the Capricorn in me-stubborn.

Lorna- you must get the starter from your co worker- it is so gobble-it-down good. And I RARELY eat sweets-this is not too cloyingly sweet. I would love to hear your opinion on the taste.

Edited to say (I am the queen of editing lately it seems)- my husband is so awesome. Want a grow room from the shower stall?- got one, just like that, retractable lighting and all. I will plant my meager seeds tomorrow (catnip & hanging basket flowers), just to have for the house. Maybe some Kung Pao, jalepano & cayenne peppers too. And the four radish seeds I have left, just for kicks.

[lorna-organic]

Cheffie, I gather the issue of the humidity is in regard to the bread rising. Not sure, but that is my take on it. The starter is kept in the refrigerator. So, you might be able to get around that problem if you let your bread rise in your grow room. What do you think? Actually you can create your own sour dough starter from scratch. You should be able to find a recipe to start one on the Web.

Lorna

[capebuffalo]

cheffie,

hope you round up your starter.

goodness, the yoders make good bread,cinnamon rolls,pumpkin cookies and well everything else they make. that certainly includes apple butter.

my experience with them has been in western maryland at the local yoders market and the castleman restaurant. the only bad thing is they make u salt your own food...geesh....but i forgive them.:D

now u went and done it. i'm just not hungry but slobbering on my chin.

the boudin bread factory out at the wharf in san fran is the big cheese of sourdough bread. the original sourdough starter is kept there and doled out daily pert near under lock and key. i believe it is about a 3 foot cube. i've had a few loaves of bread from those folks.:p

capebuff

[Cheffie]

cheffie,

hope you round up your starter.

goodness, the yoders make good bread,cinnamon rolls,pumpkin cookies and well everything else they make. that certainly includes apple butter.

my experience with them has been in western maryland at the local yoders market and the castleman restaurant. the only bad thing is they make u salt your own food...geesh....but i forgive them.:D

now u went and done it. i'm just not hungry but slobbering on my chin.

the boudin bread factory out at the wharf in san fran is the big cheese of sourdough bread. the original sourdough starter is kept there and doled out daily pert near under lock and key. i believe it is about a 3 foot cube. i've had a few loaves of bread from those folks.:p

capebuff


ohhh that's what I want. I guess one can dream, huh?

[Cheffie]

from random yeast site:

yeast starter = sponge = levain Equivalents: 2 cups yeast starter = 1 package active dry yeast Notes: A starter is a mixture of flour, water, and other ingredients that's been colonized by wild airborne yeast and friendly bacteria. These one-celled immigrants lend the starter--and the breads made with it--a special character. Sourdough starter, for example, contains a strain of yeast that's tolerant of the lactic and acetic acids produced by the lactobacilli. Those acids give sourdough bread its characteristic tang. The French use a soupy starter called a poolish to make their breads, while the Italians use a thicker one called a biga. Up until the late 19th century, all yeast breads were leavened with starters, and keeping a starter alive in its crock was a routine household chore. To keep your own starter alive, wait until it's established, then store it in an airtight container in the refrigerator. To keep it healthy, bring it to room temperature once a week and remove all but about 25% of it (either make bread with it or discard it). Replace what you've taken with a mixture of equal parts warm water and flour, stir, then return it to the refrigerator. Properly maintained, a starter can last for decades, developing an ever more distinctive character as it ages. To use a starter to make bread, remove some of it (usually about 2 cups), and use it in place of other forms of yeast. Replace the amount you took with a mixture of equal parts flour and warm water. Discard your starter if it becomes orange or pink, or if it develops an unpleasant odor. It's easy to make starters from scratch, but even easier to borrow some from a friend. Since sourdough starters must be colonized by strains of yeast and lactobacilli that are particular to certain regions (like San Francisco), a homemade starter might not yield sour bread. Your best bet is to get a powdered sourdough starter mix from your supermarket or a mail order supplier. To make your own: Sprinkle 1 package of active dry yeast on

[Cheffie]

I knew I knew this shizzle. Out of 18 months of Culinary school, I only had less than 8 weeks of 18 months of my Associate's Degree of baking/cake decorating.

[lorna-organic]

There was that sour dough starter that the pioneers and cattle drive cooks used as they traveled cross country. They made sour dough biscuits with it. Saw a cooking show about that once on the Food Channel, but I don't remember much of what Eldon said.

Lorna

[Cheffie]

There was that sour dough starter that the pioneers and cattle drive cooks used as they traveled cross country. They made sour dough biscuits with it. Saw a cooking show about that once on the Food Channel, but I don't remember much of what Eldon said.

Lorna

acch, I would kill for THAT starter. Kinda like finding the perfect heirloom seed and want to nurture and cherish it, hold on to it forever.

[lorna-organic]

Cheffie, here is a URL for making sour dough starter in any location:

http://whatscookingamerica.net/Bread/SourdoughStarter.htm

This URL has recipes galore for using sour dough starter in breads, cakes, pancakes, biscuits, and more:

http://www.about-recipes.com/recipe.php?id=124799

Lorna

[Cheffie]

thanks, sweets!

[propercocker]

If I remember correctly, the Amish starter is just 1 cup flour, 1 cup sugar, 1 cup milk. Put it in a gallon ziploc and let it bubble away, just be sure to burp it once in awhile.

[grumpybear]

I started my own sourdough starter here in NH. It's anything but humid in my house at this time of year (wood-burning stove keeps the house crackling dry). Just keep your starter covered when it's rising, and covered and the fridge while it is being stored, and you'll be fine. What you're looking for is wild yeast and bacteria, which you should have everywhere.

The Bread Baker's Apprentice, by Peter Rheinhart has fool-proof instructions on how to grow your own starter.

And, for the record, mine is MUCH more sour than I ever expected this far from San Fran.

[springfever]

I have the recipe for the amish starter. Be happy to look it up if anyone wants it. I start it and share it with friends every once in a while.

[Emerald]

I use this web site for sourdough quite a lot--While sourdough isn't one of my favorite breads to make-- the instructions and videos and recipes here are just fabulous! It even has several different ways to make sourdough starter.
http://www.sourdoughhome.com/index.html

[lettuce lover]

If I remember correctly, the Amish starter is just 1 cup flour, 1 cup sugar, 1 cup milk. Put it in a gallon ziploc and let it bubble away, just be sure to burp it once in awhile.

I would like to make this bread. Do you remember the rest of the recipe after you make the started?

[florin]

Amish Friendship Bread and Starter

Amish Friendship Bread Starter:

Starter:
1 1/4 oz. package Active dry yeast
2 cups Warm water -- (110ºF)
1 cup All-purpose flour
1 cup Sugar
1 cup Milk


For Starter, dissolve yeast in 1/2 cup of the warm water in a deep glass or
plastic container. Stir in remaining warm water, flour and sugar. Beat until
smooth. Cover. (A large glass jar or bowl with a tight fitting lid works
best for this, but a 1/2 gallon zip baggie can also be used). Because your
first batch of starter contains fresh yeast, you can skip the next set of
directions and go directly to the instructions for splitting your start.

Do not refrigerate! Do not stir with a metal spoon! The starter requires 10
days for fermentation.

Day 1 - Begin or receive starter
Day 2 - Stir with wooden spoon (or squish baggie)
Day 3 - Stir with wooden spoon (or squish baggie)
Day 4 - Stir with wooden spoon (or squish baggie)
Day 5 - Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 6 - Stir with wooden spoon (or squish baggie)
Day 7 - Stir with wooden spoon (or squish baggie)
Day 8 - Do Nothing
Day 9 - Do Nothing
Day 10 - Add 1 cup sugar, 1 cup flour, 1 cup milk (which becomes Day 1 for the

next series)

Put 1 cup of starter in each of three containers. Give 2 away to friends and
keep one. This will begin their Day 1.

Bread:
1 cup Vegetable oil
1 cup Sugar
2 cups All-purpose flour
3 large Eggs
1 3.4 oz. package instant vanilla pudding mix
1 teaspoon Ground cinnamon
1/2 teaspoon salt
1/2 teaspoon Baking soda
1/4 teaspoon Baking powder
1/2 cup Milk
-
Cinnamon Sugar:
1 cup Sugar
2 tablespoons Ground cinnamon


For Bread, you will have about 1 cup of batter left (besides the 1 cup you
have saved for yourself). To the remaining batter add vegetable oil, sugar,
flour, baking powder, baking soda, eggs, milk, vanilla pudding mix,
cinnamon, and salt. Beat until well blended. Add one cup raisins, chocolate
chips or nuts, if desired. Grease 2 loaf pans well, and sprinkle with
cinnamon sugar, coating bottom well. Turn batter into pans, and sprinkle
remaining cinnamon sugar onto tops of loaves. Bake at 325ºF for one hour.

[Hairy Moose Knuckles]

We used to make a cake from the friendship starter, I need to look up that recipe again, it was awesome, but we haven't made it since the the late 80's. Back then, we used to keep our starter going and would use/add to it each week.

[juanita]

I sometimes make a bread which is similar to sourdough. I think it's easier than any of the sourdoughs I've tried in the past, with which I was not too successful. Only problem is my starter tends to die when I'm gone for a week in the Fall, and I have to begin all over again. The original recipe came from a book titled "Bread Alone" from the library. I altered it, and use Montana Gold white wheat, fresh-ground, instead of white flour. The only other ingredients are filtered water and sea salt. That's another thing I really like about this recipe! So pure! It's called Basil's Pain au Levain (the originator was a French baker). It is excellent! Try your local library, and if you can't find it and really are interested, I'll see if I can type it up and send as an attachment if requested in a PM. Now I'm gonna have to find time between weeding and harvesting to get my starter going again! Juanita