Thursday, January 12, 2012
I have a confession to make - we are not big cake eaters. So the idea of making cakes every week with the mixture was in fact an oversight on my part. But I have found another use. It makes fantastic sweet bread doughs, for brioches and fruit breads, of which we eat quite a lot.
So how do you do it?
The starter is this:
1 cup flour
1 cup sugar
1 cup milk
1 teas baker's yeast
Mix that in a small bowl, cover loosely with a tea towel or plate and stir daily with a wooden spoon. About every 5 days, feed it with some more of the same mixture (Usually once you feed it twice, you can start giving it away) and occasionally make something with it! At the moment I am feeding it about twice a week with 2 spoonfuls of flour+sugar+milk and it is going great guns.
For great wholegrain raisin bread, this is what I did:
In the bread machine, on dough cycle, I put:
250ml water - 400g mix of strong flour and multi-grain flour - 1 teas salt - 2 teas sugar - 1 dessertspoon powedered milk - 1 teas mixed spices (cinnamon, nutmeg) - 1 teas active yeast - 2 heaped tablespoons of the friendship cake starter.
Once the dough was well under way in went 1/2 cup of sultanas.
Now I don't like the bread cooked in the machine, I prefer just making dough with it. You can leave it on bread cycle if you prefer.
So afetr the dough was risen once, I removed it, folded it over a couple of times and put it in a long loaf tin, and left it to rise again for about 1 hour. It rises wonderfully with the starter mix. I baked it for 25-30 mins at about 180-200deg C.
It made a tender, beautifully risen loaf with just the right amount of sugar and it has kept for 3 or 4 days in a plastic bag.
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