Friendship Bread Starter Recipe

It takes about two weeks to make this Friendship Bread Starter recipe, but then it will last a lifetime.
April 2013
http://www.motherearthliving.com/food-and-recipes/recipes/friendship-bread-starter-recipe-ze0z1304zwar.aspx
Sugar is one of the three basic ingredients needed to make this Friendship Bread Starter.


Photo By Fotolia/Sea Wave

Get swept up in the aroma of freshly baked bread or the warmth of a heavy quilt on a crisp winter night with The Modern-Day Pioneer (Adams Media, 2012) by Charlotte Denholtz. This charming book celebrates these simple pleasures by showing readers how to incorporate basic skills and living into their everyday life. Whether you’re interested in growing your own fruits and vegetables, mending your own clothes, or crafting delicious meals from scratch, The Modern-Day Pioneer will be your guide every step of the way. This Friendship Bread Starter recipe only needs three simple ingredients. This excerpt was taken from the section “Breadmaking with Starters.”

You can purchase this book from the Mother Earth Living store: The Modern-Day Pioneer.

Friendship Bread Starter Recipe

This starter takes about 2 weeks to create, but will then last a lifetime!

Ingredients

• 3 cups milk
• 3 cups granulated sugar
• 3 cups all-purpose flour

1. Day 1: Combine 1 cup milk, 1 cup sugar, and 1 cup flour in a ceramic or glass bowl. Stir to combine, cover loosely with a damp cheesecloth or towel, and set aside at room temperature. Stir once a day for the next 4 days.

2. Day 5: Add 1 cup milk, 1 cup sugar, and 1 cup flour. Stir well, cover again, and set aside at room temperature for another 5 days, stirring once a day, as before.

3. Day 10: Again, add 1 cup milk, 1 cup sugar, and 1 cup flour. Mix thoroughly. Starter is now ready to use. To keep your starter alive, replace the quantity used for breadmaking with an equal amount of milk, flour, and sugar. Stir it every day, and feed it every 5 days by removing some starter and replacing it with an equal amount of milk, sugar, and flour (for every 1 cup used, replace with 1/3 cup milk, 1/3 cup sugar, and 1/3 cup flour). If you do not wish to feed it, but want to keep it, refrigerate it indefinitely, taking it out and repeating the process for 10 days before using it again. Yields 9 cups starter

More Bread Starter Recipes and Bread Recipes

Friendship Bread recipe
Sourdough Starter recipe
Sourdough Boule recipe

For more from The Modern-Day Pioneer, check out the articles Making Bread without Yeast: 2 Bread Starter Recipes and  Beekeeping for Beginners.

This excerpt has been reprinted with permission from The Modern-Day Pioneer: Simple Living in the 21st Century by Charlotte Denholtz and published by Adams Media, an imprint of F+W Media, 2012. Buy this book from our store: The Modern-Day Pioneer.