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I make my starter in a gallon ziplock bag and knead the bag everyday opposed to stirring it in a bowl. It takes up less space and is way easy, less mess too. Just make sure you let the air out everyday! As if it could get any easier!
I have used this recipe for quite a long time and my family loves it. I only add half a cup of the sugar, milk and flour to the starter each time. That way I end up with half as much batter; then I cook two loaves and have the other half to keep as starter for my next batch of bread. My friends are not big on baking so this way I did not have to scramble to get rid of the starter each time.
A truly tasty bread!<br/><br/>Johnski's Kitchen
A coworker brought this to work, and it was irresistible. 2 loaves were gone in less than a day. This is terrific stuff.
This is an excellent starter and the cake came out so moist and yummy! I passed on some of the starter, but am so glad I have some of my own so I can continue making these for myself, my neighbors and family!
Very clear and well written instructions--Even with alterations I was able to make a good and tasty bread and share it with a large number of people as a recipe and a starter.
Thank you for posting this as I misplaced the instructions that came with the starter. Now the starter has been 'fed' while I'm on the hunt for that elusive piece of paper!
Trying to make the starter for the first time - I put the sugar, milk and flour in a ziplock. Does anyone know of a reason that won't work?? Having a bowl on the counter for 17 days just doesn't work for my family... Any ideas?
Thanks for the starter recipe. I remember this from years ago. My Daughter came in from out of state with a starter mix from a friend and we baked hers using wheat flour and FF milk. It is in the oven now so not sure how the substitute will be, but if it flops I can now get some more started for her. Thanks again.
I omitted the nuts and sugar -- it has been plenty sweet to everyone else with rave reviews all around, and I don't think it needs the extra sugar! :o) I put it all in one 9x5 stone loaf pan and had no problems (bake time was a bit longer, and I did cover with foil for the last ten minutes) Definitely delicious!