Friday, December 21, 2007

AMISH Friendship Starter Diary

Croissant and Cinnamon Roll.

The basic Amish Friendship Starter Bread recipe can be found at:

Follow the recipe steps and modify as necessary. As you gain experience you can add the starter in place of the dry yeast to bake all kinds of wonderful home made breads and other favorite goodies.
Here is of mine to share:
This is how the Starter looks like between Day1 through 5.
Bubbly and plastic will expand almost like a balloon.
Be sure to keep the plastic Closed.
Do not refrigerate. There is no reason to.
Day 1 thru 5

The starter will develop into foamy bubbles at the top.
It develops pungent smell - very normal.
No discoloration, however that I have ever noticed.
Every day, pop open the plastic and carefully with your hand, just knead gently around the the plastic to subside the foam and bubbles -- basically just squeeze the plastic bag with top open a few times - every day - squeeze the plastic bag all around. You should be able to tell which part of dough is more liquidy and others drier. So, use your hand and with "open close" hand motions to mix the starter well. Be sure to close the bag.

On day 10, it's time to prepare and mix the starter with your favorite ingredients.
Be aware that it has been taking minimum of 12 hours for the dough to complete the first rise at 65Degree room temperature.
A pot of warm water is used as well to aid in rising.

If you do not have anyone to share the Starter on the 10th day and you want to continue keeping the starter for the next baking, you can adjust the Day 10's ingredient feedings to the Starter - Flour, Sugar, and Milk mixture measurement to 1/4 Cup each rather than 1 Cup each.

Amish Sourdough Bread recipe posted at the web site posted above is very easy to make. I will change the amount of flour from 6 Cups to 4 Cups, and use melted butter rather than the "oil".
Some recipe variations to try:
1. 2 Cups Starter
2. 6 TBsp Sugar
3. 4 Cups Flour
4. 1 Cup warm milk and 1/4 Cup melted Unsalted Butter
5. 2 Eggs plus 1 Egg Yolk ---Keep the Egg White for egg white wash for bread.
6. 1 tsp salt
7. Optional - 1/2 Cup Coconut Powder.

Mix all ingredients and Knead well - about 10 minutes.
The dough should be very soft to the touch.
Brush a full teaspoon of oil in a large plastic container with a lid. The dough is almost difficult to handle without additional flour, but do not add extra flour.
Let it rise over night. When the dough doubles in size, punch down and make it into variety of shapes.
Place the shaped dough on top of non-stick baking pan with lips/sides.
Let it rise again till double.
Preheat oven to 325 - 350 degrees.
Prepare egg white and 1TBsp of water. Beat it up to mix water and egg white.
Use a pastry brush to brush egg white wash on raised dough.
Enjoy watching the wonderful bread turn into golden brown.
Depending on the size of the bread - 12 to 20 minutes of baking time.

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