Amish Friendship Sourdough Banana Bread Recipe
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Category: |
Category: |
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Amish Friendship Sourdough Banana Bread |
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Ingredients: |
Ingredients: 2 1/2 cups Amish Friendship Sourdough Starter
1 cup oil
6 eggs
6 large ripe bananas, mashed
2 3/4 cups flour
2 cups sugar
1 tsp salt
1 tbsp baking powder
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Directions: |
Directions:Grease and sugar 3 large loaf pans.
In medium bowl, beat eggs well. Mix in oil and sourdough starter. Add mashed bananas.
In very large bowl, mix flour, sugar, salt, and baking powder. Add contents of liquid bowl, incorporating all flour well. Pour into three greased and sugared loaf pans.
Bake at 350°F for 45 minutes or until toothpick inserted in center comes out clean. Let cool 10-15 minutes on rack, and then remove from pans. Finish cooling on racks. |
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Amish Friendship Sourdough Starter |
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Ingredients: |
Ingredients: Flour
Sugar
Milk
One portion of Amish Friendship sourdough starter donated from Cathi or a friend
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Directions: |
Directions:Mix one cup flour and one cup sugar; whisk in one cup milk. Add donated starter. Leave out on counter, loosely covered. It should bubble up and smile at you after being out overnight!
Day 2---Stir starter 30 seconds
Day 3---Stir starter 30 seconds
Day 4---Stir; Add 1 cup each flour, sugar, and milk into starter; stir
well
Day 5---Stir 30 seconds
Day 6---Stir 30 seconds
Day 7---Stir 30 seconds
Day 8---Repeat Day 4. Then, if sharing, measure out 3 1-cup portions for
friends.
Do not refrigerate during entire process. Use non-metal bowl and utensils.
If you are not giving any away, just mix your starter with the flour, sugar, and milk and let bubble overnight; then put at least 1/2 cup away in fridge, LOOSELY covered until next time, and use the remainder in your recipe. (I start on Day 4 and go through day 7 unless sharing the starter)
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Personal
Notes: |
Personal
Notes: In 1991, when the Steve King family and the John Warren family were all stationed in Germany, Linda gave me my first Amish Friendship Starter. I used it the whole time we were in Germany, and I was determined to get it back to the States with me...it was already a treasure! So I thickened it up with flour, put it in a Ziploc bag, and put it in my carry-on, and just carried on! When we got to the States, I slowly thinned it out to its original consistency. I used it during the four years we were in San Antonio; then when we got orders for Hawaii, I repeated the process of stowing it in my carry-on. In 2001 I brought it back from Hawaii and it's still going strong, at this writing 26 years old! (Mind you, these were the days before 9/11 when you could get away with carrying a plastic bag full of goo with you and no one at TSA was there to confiscate it...I'm not sure I could do it now!)
The process of feeding the starter and keeping it going looks more complicated than it really is, and it's easier if someone just shows you how they do it. But the flavor increases through the years and it's really worth it to keep the same one going, though you can start your own with the flour/sugar/milk mixture and a little yeast. And if it ever gets "lazy" and doesn't seem to bubble up, just add half a teaspoon of yeast dissolved in a little warm water and add it in. It will wake right up for you!
This starter can be adapted and used for pumpkin bread, blueberry muffins, pancakes, waffles, biscuits, dinner rolls, pretty much any kind of baked good.
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