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Receta Amish Starter With Yeast

Name: Amish Starter With Yeast
Ingredients: Day 1; 2 c. All-purpose flour, divided; 2 c. Hot water; 1 x Active dry yeast (package) Day 5; 1 c. lowfat milk; 1 c. flour; 1 c. sugar Day 9; 1 c. lowfat milk; 1 c. flour; 1 c. sugar

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Ingredientes

Day 1
2 c. All-purpose flour, divided
2 c. Hot water
1 x Active dry yeast (package) Day 5
1 c. lowfat milk
1 c. flour
1 c. sugar Day 9
1 c. lowfat milk
1 c. flour
1 c. sugar

Direcciones

In a glass or possibly ceramic bowl, mix 2 c. flour, hot water and yeast thoroughly. Leave uncovered on kitchen counter; do not chill.
(You may have received one c. of starter from a friend. If so, you don't have to make the above culture and can directly to the bread recipes, unless you want to keep the starter going. If you do, then continue with the following directions.)
DAYS 2, 3 and 4: Stir well with wooden spoon.
DAY 5: Stir and add in 1 c. lowfat milk, 1 c. flour and 1 c. sugar. Stir well. This is called "feeding the starter."
DAYS 6, 7 and 8: Stir well with wooden spoon.
DAY 9: Stir and add in remaining 1 c. lowfat milk, 1 c. flour and 1 c. sugar. Stir well
DAYS 10 and 11: Stir well with wooden spoon.
DAY 12: Ladle 1 c. starter into each of 4 containers (such as glass jars with lids) and chill. Use one in a recipe, keep one for your use another time and give the two others to friends. Do not forget to include recipes (including the starter) for your friends
"Some of you have learned to tame the relentless feed-and-bake, feed-and-bake cycle which dooms many pots of starter. When Ann Simpson of Bridgeton makes bread, she freezes one c. of the starter for the next batch. Be sure to let the starter come to room temperature and stir well before using.
"Last fall, a friend gave some starter to Etta Taylor of St. Louis. 'I was really beginning to feel disenchanted with its reproductive necessities when I got a copy of "The Baking Sheet" from King Arthur Flour (in Vermont),' she wrote. 'This gave me the courage just to keep a container of this starter in the fridge (alongside my 20-year-old regular sourdough pot!) and feed it with some sugar about every two weeks. Before I get ready to make some more bread, I double the starter and use about 2-1/2 c. of it for the bread recipe and return the rest to the fridge. Now I feel like*I* am in control.' "