Can you make Sourdough with Amish Friendship Batter?
Amish Friendship Bread Batter is a cake starter and all the variations I’ve found on-line to make it more bready are too sickeningly sweet. Does anyone have suggestions on how to either use the batter to make a sourdough bread variant?
Thus far, I’ve used variations in on-line recipe catalogs for both bread loaves and biscuits that claim to result in “sourdough”. But the bread loave recipe took a full cup of sugar which made the bread more a dessert bread and the biscuits, while without sugar, were more like the cross between a croissant and a buttermilk biscuit without the flakiness or fluffiness of either.
Suggestions welcome!
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about 1 year ago
amish is a sweet,quick bread.the starter for that is completely different than sourdough which requires it’s own type of starter. look for starter in any good cook book or at foodnetwork.com.
about 1 year ago
Sourdough bread starter doesn’t use anywhere near that amount of sugar. Here’s a recipe
;1 – 1/2 cups lukewarm milk
1/4 tsp dry yeast
1 tsp honey
2 c flour
1/4 c bottled water.
Sprinkle yeast on warm milk, then add honey and 1-1/2c flour.
Mix well, cover and let stand at room temperature for 72 hours (3 days).
When you are ready to use the starter, sstir in the bottld water (don’t use tap water as the chlorine and other things in it can inhibit the yeast growth) and 1/2 cup flour. Let sit for two hours.
Then remove however much starter you need for your bread dough.
Place the remaining starter in a sterile glass jar, add 1/2 cup flour and 1/2 cup bottled water, cover and store in the refrigerator for up to 30 days.
Each time you use it, repeat the process of adding water and flour, letting it sit at room temperature, then replenishing it by adding watter and flour before it goes back in the frig. if you keep replenishing it, it keeps growing. Some sourdough starters are literally years old – people just keep using and replenishing as needed. Sourdough bread isn’t light and fluffy, but it isn’t heavy and flat, either. It has a unique flavour and texture and you can add other things to make it interesting. When you cook potatoes, keep the water you drain off when they are finished, and add some of that to your starter instead of plain water. it changes the whole taste and texture of the bread. You can even add a half cup of dehydrated potato flakes, or add well mashed potatoes to your dough for a yummy loaf.
Have fun with this!