New starter Recipe and Instructions Thanks justeloped!
1 cup of milk
1 cup flour
1 cup sugar (in a gallon ziplock bag)
Then, for the next 10 days follow these instructions:
Day 1 - do nothing
Day 2-5 - mush bag (let excess air out if needed)
Day 6 - feed bag 1 c flour, 1 c sugar, 1 c milk (and mush around to stir)
Day 7-9 - mush bag
Day 10 feed bag 1 c flour, 1 c sugar, 1 c milk**
Don't use metal spoon or bowl - don't refridgerate - if air gets in bag, let it out -it's normal for batter to thicken, bubble and ferment**
THEN: You'll have 5 cups of starter at that point. You can put 1 cup of starter in a new ziploc bag to give a friend (with the recipe of course), or each cup of sugar makes 2 loaves of bread according to the recipe below.
Last time I made 8 loaves of bread (4 cups of starter) and kept 1 cup of starter to do another round. This time I made all 10 loaves of bread (thank heaven, because I don't want to see any more bread for awhile, with all this baking!).
1/2 c oil
1 c starter
1 c sugar
1/2 tea soda
2 tea cinnamon
3/4 c milk
1 tea vanilla
2 c flour
1 1/2 tea baking powder
1/2 tea salt
1 large box instant pudding
1 c chips or nuts or raisins, if desired
Preheat oven to 325. Grease bread pans with butter, and shake cinnamon/sugar around in them to coat (on the sides, too). Mix all ingredients above and pour into pans. Bake 1 hr. (Toothpick comes out clean when bread is ready.) * Tip: if you're going to put chocolate chips in it, we've found it more effective to do this: pour the batter into the pans as directed and bake for 10 minutes. Then pull them out, sprinkle about a 1/4 c chocolate chips on top, and bake for the remaining 50 minutes. Some of the chips will sink down into the bread and some will be toward the top, but if you stir them all in at the beginning they tend to just sink down to the bottom and all be at the bottom of the bread. The exception to this is those little tiny mini-chips. They seem to stay suspended in the batter just fine.
Slow Cooking equals Slow Living
1 week ago