Melba's Swap Shop: Bread begins with starter

Melba's Swap Shop: Jan. 16
Modified: January 15, 2013 at 4:10 pm •  Published: January 16, 2013
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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 carolmeema1@cox.net.

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.



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