Amish Friendship bread question

[elinabelle]

Hi there - I've been keeping a starter going now for at least 2 months.  Does anyone happen to have or have figured out how to add just enough so that you don't make 3 additional starters every time you make it?  I've exhausted my co-workers, friends and neighbors!

Thanks!!

[ChristmasCarol9]

I had this same problem a few years back (Not admiting how many years, lol) All I did was continue to make the bread, and sold any excess loaves I made, until I got tired of doing that, and just threw away the extra three starter's I had.  I don't know how they stop the process, though I am sure there is a way. It is a delicious bread though.

 

Carol

[Judesmom04]

What i did was just make all the starters myself & then froze the extra loafs, that way i always have bread. you can make flavor variations too, that helps.

[DissieDothe]

You can  freeze the starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

[Trasee]

I had the same problem. Besides, I was tired of having a zip lock bag of fermented milk sitting on my counter. So I tried just using fresh ingredients like you would any other cake or bread, only I soured the milk with vinegar.  It turned out exactly the same as if I had used the starter.  Now I make it whenever I want and don't have to worry about extra loaves or finding someone to give the extra starters to.  I'll post the recipe when I get home...

[Trasee]

Sorry, I forgot all about posting this recipe!  Ok, here's the way I make it. There's no need to keep that bag of starter laying around.  You just make the bread/cake fresh and sour the milk with vinegar.

Sour 1/3 cup milk with 1 tbls vinegar. (put the vinegar in a 1/3 measuring cup and fill the rest of the way with milk and let it sit for 5 min.)

In a non-metal bowl, combine soured milk, 1/3 c sugar and 1/3 c flour. Mix well.  To this mixture add:

1 c oil

3 eggs

1/2 c milk

1 tsp vanilla

1 c sugar

2 c flour

1 lg box instant vanilla pudding

2 tsp cinnamon (omit if using pudding flavor other than vanilla)

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c chopped nuts or raisins (optional)

 

Mix well and pour into greased pans (I use a bundt pan). Sprinkle top with sugar/cinnamon mixture (sugar only if using pudding flavor other than vanilla). Bake 1 hr @ 325 deg.