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.