tag:blogger.com,1999:blog-8369493130283425436.post3384536653891360967..comments2023-11-30T03:01:40.709-07:00Comments on lauralea.ca: The Amish Friendship Bread ExperimentLauraleahttp://www.blogger.com/profile/10521054238842667014noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8369493130283425436.post-69224283352307601562008-11-09T14:43:48.000-07:002008-11-09T14:43:48.000-07:00Interesting. We await the outcome with growling s...Interesting. We await the outcome with growling stomachs.Lineahttp://linealanoie.comnoreply@blogger.comtag:blogger.com,1999:blog-8369493130283425436.post-1011609962540782922008-11-10T13:14:34.000-07:002008-11-10T13:14:34.000-07:00I am convinced that you don't actually have to...I am convinced that you don't actually have to go the journey with the starter because the recipe has leavening stuff in it. In fact, I have a friend who freezes the starter until it's convenient for her. Wouldn't that kill any supposed fermentation? Either way, the stuff tastes dangerously good.Bethhttp://bananapeelstudio.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-8369493130283425436.post-64207571805146977632008-11-13T20:40:03.000-07:002008-11-13T20:40:03.000-07:00The one with splenda should only manage half the &...The one with splenda should only manage half the 'growth' as the sugar is fuel for the yeast, rather than sweetening for the bread - unless it's a sweet bread.Tonihttp://tertl.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8369493130283425436.post-63222426776645678442008-12-03T06:51:35.000-07:002008-12-03T06:51:35.000-07:00I freeze the starter all the time. Unthaw, and th...I freeze the starter all the time. Unthaw, and then start at day 5. I make two loaves, reserving one cup of starter each time. Lovely.Jennoreply@blogger.com