Feeding Starter
Feeding the Starters

Hi Friends…. I hope everyone had a great weekend. Are you ready for Christmas yet? I am working on getting ready for Christmas and two birthdays. Yes, that is right…Birthdays. Grandson Ethan has his 6th birthday on the 23rd and Daughter Margie has her birthday, Christmas Eve. We will discuss Christmastime birthdays later.

It is time to talk about our starters. Today is Day Six and time to feed the starters. We will be adding to our starters today to increase their volume in order to get them ready to bake bread.


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To the Amish Friendship Bread starter, we will be adding one cup all-purpose flour, one cup sugar and one cup milk.  Knead the bag to mix all the ingredients together. We will be baking bread on Day Ten. So for the next few days, (Days Seven, Eight and Nine) we will be letting the air out of the bag and kneading it each day.

To the jar holding the Sourdough starter, we will be adding one cup all-purpose flour and one cup water. Stir well with a wooden spoon. Is your starter still creamy white and how does it smell? Mine is still creamy white, but doesn’t have a yeasty smell yet. There are a few things we can do. We can continue to wait and see what happens. This is the first time, I have grown a sourdough starter since moving to Nevada. I grew my last starter when I lived in California, so there may be more wild yeast in my old location. We could (if it is available to you) add a little starter from another batch of active starter or we could add a package of dry yeast. I think we will wait a few more days to see what will happen. Keep stirring every day with a wooden spoon.

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Do you have any questions? If you do, please leave them in the comment section and I will happy to answer them. If you haven’t already and don’t want to miss any articles in this series, please subscribe (at the top of the page).

I am off to work on Christmas presents. I love this time of year.


Corra do anois (Bye for Now)