MELBA'S SWAP SHOP
Bread begins with starter
DEAR MELBA: Here are the instructions for making Amish Bread Starter, as someone requested. When making or storing the starter, use only a glass bowl or lidded plastic container and wooden spoon. Metal will kill the starter.
However, I have plenty of starter, and if readers want some, I can share if they can pick it up. Tell them to email me at firstname.lastname@example.org.
Amish bread starter
1 tablespoon active dry yeast
2 cups warm, 110 degrees, water
1 cup flour
1 cup sugar
1 cup milk
• Dissolve yeast in warm water. Stir in remaining ingredients. Cover loosely and stir each day.
• On the fifth day, add to the yeast mixture, 1 cup flour, 1 cup sugar and 1 cup milk. (Mixing the flour and sugar together before adding keeps the starter from being lumpy). Stir each day.
• On the 10th day, add 1 cup flour, 1 cup milk, 1 cup sugar. This is your starter. Divide it and share in 1 cup increments, or divide into 1 cup amounts and store in quart-size freezer bags in the freezer.
• As you bake with this, you can add the flour sugar and milk in 1/4- or 1/2-cup increments so you won't have an excess of starter. Always remember to keep 1 cup for yourself.
• If you're planning on baking a lot, you can start with the 1 cup of ingredients. Now you're ready to bake.
— CAROLINE MEDLINGER, Oklahoma City
DEAR MELBA: Here is another poem your readers might like. I don't know who wrote it, but I read it and reread it. There is so much truth in it.
The will of God will never take you,
Where the grace of God cannot keep you.
Continue reading this story on the...