Bread baking - question about starters
I received, a few days ago, a gift of Amish Friendship Bread starter. Not really liking the idea of baking a sweet and pudding-infused bread (which is what the original recipe calls for), I am left wondering - can I just use this in place of regular starter in making sourdough?
Forgive me if that's a stupid question - I am rather a novice at bread.
Assuming it's something like 1 Tbsp packaged active dry yeast, ½ cup warm water (110 degrees) 1 cup all-purpose flour, 1 cup white sugar, and 1 cup milk you could us it as a starter for just about any bread you'd like to make but if you want "sour dough" you'll need to reduce the sugar (or leave it out) and perhaps hold back on the yeast and warm water until you get a "sour" result from brweing your flour/milk mix. I'd suggest you simply use a common sourdough recipe if you don't want Amish Friendship Bread (which is pretty good, even if you add a mashed ripe banana to the mix) and save yourself the trouble of trying to adjust a recipe not intended for the purpose you're seeking.
Give this a try: