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I think that since the Amish starter is so high in sugar it might not work. But try this...
Joined: Dec 14, 2005
Posted to Thread #17611 at 2:40 pm on Feb 4, 2010
mix equal parts by weight of flour, water and your starter. If it doubles in size, then deflates over 24 hours, you know your starter will work with plain flour. If not, you're only out the flour.
If it bubbles up but doesn't rise too much, it might be too dormant. Try it again--equal parts by weight of the new mixture, flour and water. Sometimes it takes a couple cycles for the yeast to wake up. Again, you're only risking flour.
Or, mix some yeast into flour and water and let it sit covered for 3 days. It will be sour enough to pass for sourdough, even if it's not wild yeast.
Other messages in this thread:
- 17611. Can I use that Amish Friendship bread starter for La Brea bread??? [LINK] - MarilynFL - 1:46pm on 02/04/10 (6)
- I think that since the Amish starter is so high in sugar it might not work. But try this... - Joe - 2:40pm on 02/04/10
- Wow. As a novice breadmaker I know this is a golden tip, but still slightly over my head.... [NT] - Traca - 5:53pm on 02/04/10
- Only the first paragraph is important. I do go on. [NT] - Joe - 6:46pm on 02/04/10
- Joe, I went with option 1 and will check tomorrow. Thanks. [NT] - MarilynFL - 8:12pm on 02/04/10
- It's a'fermentin! Removed half and fed again. [NT] - MarilynFL - 12:03pm on 02/05/10
- I'm so excited. Could you please install a web cam? [NT] - Joe - 1:14pm on 02/05/10