Posted by sherry on November 23, 2000 at 10:29:41:
In Reply to: Friendship Cake Information posted by Debbie on November 22, 2000 at 17:10:20:
: I was wondering if anyone could help me with some information on Friendship Cakes...I got the starter from my sons teacher and everything has been going along great...I reached the 20th day when I was suppose to add another 2 cups of sugar and 2-10oz jars of maraschino cherries w/juice...I was out of sugar and had to wait a day before adding these items...will this affect the mixture?...is it critical to add the items on the exact day?...what if we are out of town for a day and it doesnt get stirred for a day?...How will I know if its not doing right?....This is my first time making this and I have NO instructions other than a simple typed recipe...I sampled the cake my sons class made and its absolutely delicious...I would be happy to share the recipe with anyone also...Id sure appreciate any help/information anyone could give me...thank you and Happy Holidays! :) (I wasnt sure if I should post this here, I was searching the interent for information on Friendship Cake when I came across this sight!)....
: Debbie
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Sweet Dough starter
Herman # 1
Ingredients
2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar
Directions
1 In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight.
2 The next day, stir and refrigerate.
3 Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4 FEEDING INSTRUCTIONS: Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days. On the fifth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days. On the fifth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)
Makes 2 cups
Herman Coffeecake
Ingredients
1 cup sourdough starter
1 cup white sugar
2 cups self-rising flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
2/3 cup vegetable oil
2 eggs
1 cup raisins or dates
1 cup chopped walnuts
1 tablespoon honey (optional)
1 cup packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/2 cup butter
1 cup sifted confectioners' sugar
2 tablespoons butter, melted
2 tablespoons milk
Directions
1 To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water, 1/4 ounce yeast in a bowl, cover and let stand over night (cover should be loose). Refrigerate and stir daily. On fifth day feed Herman one cup flour, 1 cup milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed as on fifth day.
2 Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.
3 Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, honey (optional). Stir until combined. Pour into prepared pans. Top with sugar-nut topping.
4 Dot with 1/2 cup butter or margarine and bake at 350 degrees F (175 degrees C) for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.
5 To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
6 To Make Glaze: Combine 1 cup sifted confectioners' sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.
Makes 3 or 4 - 8 or 9 inch cakes
This is very good and I like to cut leftovers into pieces and individually wrap - they freeze really well.
AMISH BREAD STARTER
2/3 cup sugar
2/3 cup milk
2/3 cup flour
Combine ingredients in large, airtight container with lid and store at room temp. Do not refrigerate. Stir once each day for 17 days. After that, handle starter according to the following instructions:
*Day 18 - do nothing
*Days 19,20 and 21 - stir once each day
*Day 22 - stir. Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again.
*Days 23, 24, 25 and 26 - stir once each day.
*Day 27, add 1 cup flour, 1 cup sugar and 1 cup milk. Stir.
Take out three 1-cup portins. Give 1 cup each to two friends and keep the third cup for yourself to use in the Amish Bread recipe.
When you give the starter to your friends, include the following directions:
*Do not refrigerate. Do not stir with a metal spoon.
*Day 1, do nothing.
*Days 2, 3, and 4 stir once daily.
Day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Pour mixture into large jar and keep at room temp. Stir and pour into 3 portions of 1 cup each. Portions can be given to friends so that they have starter or ued to make Amish Bread.
Scofield House Amish Cinnamon Bread (Friendship Bread)
1 cup starter dough
1 cup oil
1/2 tsp salt
4 eggs
2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
3-4 tsp cinnamon
1 cup sugar
1 cup flour
1 small box vanilla instant pudding
Beat all ingredients by hand - add 1 cup chopped nuts and 1 cup raisins.
Place in 2 well greased bread tins or a bundt pan. Bake at 325 F for 1 hour. Top with powdered sugar.
Elaine, CAN (09:09:35 am) : Title: Beer Sourdough Starter
Categories: Breads
Yield: 1 servings
1 Beer; flat 1 1/4 c Flour
Mix well, let sit on counter 5-10 days, stir 3 x per day. When it
begins to separate into creamy thick bottom and thin liquid top is
ready to use in any sourdough recipe.
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Csally/wv (09:37:51 am) : * Exported from MasterCook *
Recipe By : MM
Title: Yogurt Sourdough Starter
NFXS18B
2 tb Natural plain yogurt
1 c Low fat milk
1 c White flour
Heat milk to 100F on thermometer. Remove from heat and stir in
yoghurt. Pour into scalded glass jar or bowl, cover with plastic and
place in a warm location for 18 hrs. Consistency will be like thin
yoghurt. Stir in flour until well blended, cover again with plastic
and pierce with fork to release gases. Place in a warm draft-free
location at an even 85F for 2 days; stir several times each day. It
should have a strong sourdough smell and show bubbles. Refrigerate
until ready to use. When replenishing starter, add lukewarm milk
instead of water.
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SueA, CA (10:24:48 am) :
Basic Sourdough Starter
1 cup water
1 tablespoon sugar
1 cup flour
4 tablespoon commercial buttermilk.
Mix all together and place it in a glass of stainless steel bowl. Do not use
aluminum. Cover this with a towel and allow to stand in a warm place for a
few days, or until it has begun to ferment and has a wonderful sour smell.
You might keep this on the top of the water heater or in your oven and leave
the light on all the time. The starter should be the consistency of pancake
batter and it can be covered and stored in the refrigerator.
Hints on Storing Sourdough Starter: When storing sourdough starter in the
refrigerator, remember that is should be kept at around 42 degrees F. If it
is too cold, it will take a long time to come areund again, to come back to
life. Your regrigerator is probably colder than this, so perhaps you may
want to store the starter in a very cool place.
Sourdough Batter
This muse be made about 12 hours before you are going to begin the
bread-making process. Just do it at night before you go to bed. It takes
only a minute.
Remove the starter from the refrigerator and allow it to come to room
temperature. Measure out 1 l/2 cups of starter and put it into a 2quart
mixing bowl. Add 1/2 CUpS flour and 1 cup tepid water (85°). Mix this well,
cover, and allow to sit overnight, unrefrigerated. This is called
"proofing," and when the batter is ready, the natural yeast will have spread
throughout the dough and it will be bubbly and offer a strong sourdough
odor.
When ready to bake, measure out the amount of batter called for in the
recipe and return the remaining batter to your starter bowl in the
refrigerator. Remember that you must replenish your starter by adding back
what you take out. Return the same amount of water and flour that you have
removed. Just whip it up and stir it into the starter bowl.
The Frugal Gourmet Cooks American
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SueA, CA (10:40:00 am) : Sourdough starter I
The original recipe for sourdough starter.
2 cups warm water
2 cups all-purpose white flour
Using a stone jar or crock, combine the water and flour. Place mixture in
warm place for 3 to 4 days, until it is bubbly and smells sour; then
refrigerate the starter.
Sourdough starter II
1 package active dry yeast
2 cups warm water
2 cups all-pupose white flour
Using a stone jar or crock, dissolve the yeast in the warm water. Stir in
the flour. Place mixture in warm place for 3 to 4 days or until it is bubbly
and smells sour, then refrigerate it.
Sourdough starter III
The milk in this starter will add extra nutrients to your baked goods.
2 cups milk
2 cups all-pupose white flour
Pour the milk into a stone jar or crock. Let set at room temperature for 2
days, until really sour. Add the flour. Let mixture set in warm place for 1
to 2 days, until it is bubbly and smells sour. Refrigerate it. (After using
starter, remember to replenish the liquid with milk instead of water.)
Sourdough starter IV
Some bakers add the sugar to give the yeast cells additional food.
1 package active dry yeast
2 cups warm water
2 cups flour
2 tablespoons granulated sugar
Using a stone jar or crock, dissolve the yeast in the warm water. Add the
flour and sugar. Place mixture in warm place for 3 to 4 days or until it is
bubbly and smells sour. Refrigerate it.
Sourdough Starter V
1 package active dry yeast
2 cups warm water
2 tablespoon vinegar
2 cup all-purpose flour
Using a stone jar or crock, dissolve the yeast in the warm water. Add the
vinegar. Stir in the flour. Let mixture stand in a warm place for 3 to 4
days or until it is bubblly and smells sour. Refrigerate it.
Creative Sourdough Cooking
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Terry,tx (12:20:06 am) : Potato Sourdough Starter
Peel,cut into cubes and boil 1 med. potato in about 3c water. Let stand in
liquid until cool. Drain, reserving potato water. Mash the potato and set
aside 1/4c.
In a large bowl or crock, mix 2c flour,2tbl sugar, and 1tsp (not quick
rise). In a saucepan, combine 1c potato water and 1c water, warm to about
100 degrees. Pour over flour mix and add the 1/4c mashed potato, mixing
well.
Cover with waxed paper then with foil. Crimp foil around edges, but not to
tightly-the starter has to breath. Set aside at warm room temp. for 2 days.
Uncover and stir in 2tbl flour. Cover it back up and let sit 1 more day
before using.
To feed: Every 2-3 days, stir in 2tbl to 1/2c flour (depending on how often
you use it). When you add the flour also add a pinch of sugar and just
enough warm water to keep it about like thick pancake batter.
You may refrigerate it to make it go dormant. When ready to use again, bring
to room temp and feed as before.
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SueA, CA (00:53:51 am) : RESUSCITATE OR GIVE UP THE GHOST?
An old smell, no bubbles at room temperature, a top layer of dark brown
liquid, and slight mold growth indicate your starter isn't feeling its best.
First spoon off and discard any mold, then stir the starter. Feed it 1 cup
each of flour and milk and let stand as directed in the recipe. After 24
hours, discard half the starter and repeat feeding and standing. Repeat a
third time, if needed, until starter bubbles, has a fresh sour smell.
You can't bring a starter back from the dead. If, after repeated feedings,
your starter still smells off and won't bubble, discard it. Also, if mold
growth is heavy, begin a new starter.
From Sunset Annual 1989
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Getting Started with Starters - Sourdough and Amish Friendship Bread
by Patricia Mitchell
Cooks have been baking with starters for thousands of years. Before mankind figured out how to enlist the aid of the micro-organisms known to us as yeast, all bread was unleavened -- that is, it was "flat" (like pita, tortillas, etc. ). Simply put, bread didn't rise.
Sometime back before the ancient Egyptians, however, bakers learned that if they captured airborne wild yeast, and fed and nurtured it properly, they could produce an endless array of breads, cakes, pancakes, biscuits, scones, muffins, rolls, all light and fluffy and made possible by the hard-working little fungi (that's what yeast is -- a fungus). Such starters were vital in the pre-modern kitchen or even around the campfire. During the California goldrush, grizzled prospectors were known to spend cold nights curled around their crock of starter to keep it from freezing. Ironically, however, starter is able to withstand cold extremes more readily than heat.
There are three ways to obtain a starter. You can
Get some from a friend
Buy it, or
Make your own
If you know someone with a supply of sourdough starter, they will probably be delighted to give you some of theirs, just as you will be happy to share yours after you get it going. Some strains of starter can be traced back in this country for hundreds of years, and around the Mediterranean for thousands.
There are many sources, both retail and mail order, for sourdough starter, either in liquid or powdered form. Each will be accompanied by instructions for care and feeding.
Making your own starter is fun and interesting. There are two ways, one of which relies upon store-bought dry yeast, and the other, capturing wild yeast from the air. No question about it, the method using commercial dry yeast is the more foolproof, successful way to produce starter. You can never be quite certain what you'll come up with when you go after the wild stuff, but that's a big part of what makes it fun.
Active Dry Yeast Method
2 cups Warm water
1 tablespoon sugar or honey
1 packet (or 1 tablespoon) Active dry yeast
2 cups All-Purpose flour
Into a clean, 2-quart glass or ceramic bowl, jar or crock, pour the water. Dissolve first the sugar or honey, and then the yeast. Gradually, stir in the flour. Cover the container with a clean cloth (not plastic wrap or waxed paper -- you want the air to be able to get through) and put it in a warm place (between 80 and 85 degrees, ideally). The mixture will start to "work" almost immediately with small bubbles forming on the surface. Stir it once per day and, in three to five days, the bubbling will subside. Give it a good, healthy sniff and, when it has a clean, yeasty, sour smell, it's ready. Give it a final stir (it should have the consistency of pancake batter), cover loosely and refrigerate.
Wild Yeast Method
2 cups Warm water
1 tablespoon sugar or honey
2 cups All-Purpose flour
To make sure you're starting with no undesirable bacteria, scald the container your starter will be going into with boiling water and drain. Mix the water, sugar or honey and flour as described above, and cover with a clean cloth. Set the container in a warm place in your kitchen. Give it a stir every day. If you have been successful in trapping wild yeast, it should start to "work" within a few days. Let it work for three or four days, stirring it each day. When the smell is yeasty and sour, transfer it to a clean container and refrigerate until you're ready to use it.
This is important: If the mixture develops mold, turns an odd color (pink, orange, green, blue) or smells anything other than sour and clean, throw it out. The wild yeast in your kitchen just may not want to cooperate or there may not be enough present to start the starter.
Sourdough Starter Care and Feeding Tips
If the water in your area contains chlorine, use distilled water or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can put a lid on the development of yeast.
Your sourdough starter will live in the refrigerator -- bottom shelf preferred.
Use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic. And start clean, and keep it clean. Every so often, you can dump the starter into a temporary container while you wash its permanent container in hot, soapy water. The container should be covered, but the lid should not be air-tight.
I've read many recipes that caution you in BIG CAPITAL LETTERS never to stir your starter with anything other than a wooden or plastic spoon. My starter is living proof that a quick stir with a stainless steel spoon won't hurt it.
Let's say you use one cup of the starter to make Sourdough Bread. Replenish your starter by stirring in one cup of water and one cup of flour. After feeding or replenishing your starter, you should let it sit at room temperature for at least 12 hours, then stir and pop it back into the refrigerator.
If you don't use your starter, you still have to feed it. Under most circumstances, it needs a feeding every two weeks or so. Just stir it up, pour a cup down the drain (I always feel like a murderer when I do this), then replenish as usual.
Healthy starter will develop a yellowish liquid on its surface. The liquid contains 12% to 14% alcohol and is part of what gives sourdough breads their distinctive taste. The alcohol dissipates during the baking process, so don't worry about getting tipsy from your home-baked bread. Be sure and stir the liquid back into the starter before using it.
Starter is pretty tough. It can handle neglect surprisingly well. If you've ignored the needs of your starter well past two weeks, try to revive it before abandoning it altogether. It may look dark, but if it doesn't smell bad (or different from the way it usually smells), stir it well and give it a good meal -- use two cups of flour and one cup of water. Cover it, and leave it out on your kitchen counter for 12 hours or so. If you can see lots of tiny bubbles and if it smells right, you've succeeded in reviving it. Promise that you'll never neglect it again, and pop it in the refrigerator.
If you want to increase the amount of starter so you can share it with a friend or use in lots of baking, just feed it more. Just remember to not refrigerator it for at least 24 hours after you've fed it in order to give the yeast an opportunity to "work."
"Amish" Friendship Bread
The so-called Amish Friendship Bread is a sweet variation of sourdough. Given that cooks have been inventing sourdough recipes for several thousand years, it is doubtful that it truly originated with the Amish, but that is neither here nor there. The popularity of this starter seems to ebb and flow every four or five years, and there's no denying it makes a fine cake. And, by the way, Friendship Bread is closer to cake than bread. It's bread the way Banana Bread is bread.
The problem with Friendship Bread is that the starter process that is in general circulation is a lot more trouble than sourdough starter. First of all, this starter (and this is a milk-based starter) never sees the inside of a refrigerator; it lives at room temperature. Probably not a problem, but one never knows. Next, it takes 10 days to complete the cycle, during which time you have to stir the starter every day and feed it twice. Which leaves you with a large quantity of starter -- enough supposedly to give away to three friends. I can personally attest to having personal experience with this process and, I must say, I felt like a slave to it very quickly. In practically no time, I ran through all the friends I had who really wanted any starter. I found myself pressing it upon acquaintances. "C'mon. It's easy. You'll love it." I stopped caring about how good a home my starter was going to get. Then I started throwing it away. So I just quit.
But there's a light on the horizon. The people at King Arthur Flour have come up with a new Friendship Starter that you make using sourdough starter. Best of all, it makes only enough for your own baking needs (although you can make more if you want to) and, once you get it going, it stays refrigerated.
Here is their recipe for the Friendship Starter and the Friendship Cake:
1 cup Sourdough starter
1 cup Milk
1 cup Sugar
1 cup All-Purpose flour (they prefer the King Arthur brand)
Take a cup of traditional starter and put it in a glass or ceramic bowl. Add the milk, sugar and flour and blend well. Cover with plastic wrap and let it work for at least 24 hours.
Feed the starter you don't use in the cake with equal parts of milk, sugar and flour, enough just for you. Or, in friendship spirit, make enough to divide and share. Let it sit at room temperature for several hours to grow. After it's bubbly and healthy, store it in your refrigerator the way you store you other sourdough starter. If you give some away, remember to feed your starter so you'll always have the two cups you need for the recipe and a cup left over to grow some more.
Friendship Cake
The first time you make a cake with this traditional-turned-friendship starter, it won't be quite as sweet as it will be the second time. You can either add a bit more sugar to the cake batter to compensate or try it as is. Either way, it is an exceptional cake.
2/3 cup Vegetable oil
1 cup Sugar
3 Eggs
2 teaspoons Vanilla
2 cups Friendship starter
1-1/2 to 2 cups All-Purpose flour (they prefer the King Arthur brand)
1-1/2 teaspoons Cinnamon
1/4 teaspoon nutmeg
1-1/2 teaspoons Baking soda
2 teaspoons Baking powder
1/2 teaspoon Salt
Preheat your oven to 350 degrees F. Combine the oil, sugar, eggs and vanilla and beat until light. Add the starter and beat until smooth. Blend the dry ingredients together and fold into the starter mixture. Pour into a greased Bundt pan and bake for 40 to 45 minutes.
Variations:
Just before baking, fold in up to 2 cups of chopped nuts, diced apple or applesauce, raisins or whatever seems appropriate.
For a chocolate version, substitute 1/2 cup cocoa powder for the cinnamon and nutmeg and add any other ingredients at your own discretion. Some possibilities that come to mind are chocolate chips, chopped nuts, minced orange peel and rum or mint extract.
If you've had any experience at all with the King Arthur Flour people, you know how good they are. Their wonderful cookbook, the King Arthur Flour 200th Anniversary Cookbook is available online on their web site at http://www.kingarthurflour.com/cgibin/start/ahome/main.html They have an excellent mail-order catalog which you can sign up for at their site or by calling 1-800-777-4434. These people know their stuff.
Sourdough Pancakes
You have to get a jump on pancakes made with sourdough starter by starting the night before.
2 cups All-Purpose flour
1 tablespoon Sugar
2 cups Buttermilk, slightly warmed
1 cup Sourdough starter
2 Eggs (at room temperature)
1/4 cup Melted butter or canola oil
1 teaspoon Salt
1 teaspoon Baking soda
Combine the flour and sugar in a large bowl. Blend in the buttermilk and the sourdough starter. Cover and allow mixture to work overnight at room temperature.
In the morning, beat together the eggs, butter or oil, salt and soda. Blend this mixture into the starter mixture. Batter will bubble and foam. Drop by 1/4-cupfuls onto a medium-hot griddle and cook until large bubbles appear. Flip over and cook until browned. Makes about 15 pancakes.
Sourdough Bread for the Bread Machine
Many recipes for sourdough bread call for yeast. The yeast assists the starter with the leavening, and the starter imparts the distinctive sourdough flavor.
1-1/2 cups Sourdough starter
1/3 cup Milk
3 tablespoons Melted butter
3 cups Bread flour
1-1/2 tablespoons Sugar
1 teaspoon Salt
1 teaspoon Active dry yeast
Add the ingredients to your bread machine in the order recommended by your machine's manufacturer. Use the "light" setting, if appropriate, and allow bread to cool in the pan for 10 minutes before removing. This recipes makes a 1-1/2 pound loaf.
Cooking with sourdough is a vast subject. There are countless recipes and many, many cookbooks devoted to it. Whether you cultivate your own starter, buy one or inherit it from a friend or relative, you will soon begin to treasure it. Your starter, after all, is composed of living organisms. The longer you use and nurture it, the greater affinity you will feel for it.
I hope you will begin to explore sourdough cooking. Having a starter means never again being completely alone in your kitchen.
Sourdough Applesauce Cake
1/2 cup vegetable shortening
2 cups granulated sugar
2 eggs
11/2 cups sourdough starter
11/2 cups applesauce
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon allspice
11/2 teaspoons salt
11/2 teaspoons baking soda
2 tablespoons sugar
2 cups all-purpose flour
1/2 cup chopped nuts
1 cup raisins
Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.
Cream together shortening and sugar; beat in eggs. Stir in starter, applesauce, cloves, cinnamon and allspice. Set aside.
In small bowl, blend salt, baking soda and sugar. Sprinkle over batter; stir in gently. Add flour; stir until smooth. Add nuts and raisins, stir well.
Pour batter into prepared pans. Bake 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans for 10 minutes; remove from pans and continue cooling on wire racks.
Frost as desired when cake is completely cool. Makes one 2-layer cake; 16 servings.
Per serving (based on unfrosted cake): 339 calories; 9.7 g fat (2.2 g saturated fat; 26 percent calories from fat); 28 mg cholesterol; 333 mg sodium; 60.8 g carbohydrates.
Amish Friendship Bread
1 cup starter
2/3 cup oil
1 teaspoon vanilla
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
Fruit and/or nuts, optional (see note)
Preheat oven to 350 degrees. Generously grease an 8- or 9-inch loaf pan.
Combine all ingredients (except fruit and nuts, if used) in order above, stir by hand until well-blended. Stir in fruit and nuts.
Pour into prepared pan. Bake 45 to 50 minutes, or until bread springs back when touched. Cool in pan 10 minutes and remove to rack to cool.
Note: You can use either candied fruit, 2 diced medium apples or 1 cup raisins, if desired (or a combination of all). If using nuts, sprinkle them over top of batter before baking.
Makes 1 loaf; 16 servings.
Per serving: 266 calories; 10.5 g fat (1.7 g saturated fat; 36 percent calories from fat); 41 mg cholesterol; 158 mg sodium; 34 g carbohydrates.