I made my own starter for GF Amish Friendship Bread this evening. Back in high school my friends and I were obsessed with Amish bread. We'd swap bags, dream up decadent variations, constantly ask, "What day are you on?!" then spend a week and a half dying of anticipation before gorging ourselves on the rustic, cake-like treat that is Amish bread. It's incredibly simple to make--the waiting is the hardest part!
(For those of you not familiar with the stuff, it's this fantastic, moist, dense, cinnamon-sugary bread made in a ziploc bag with yeast, milk and sugar over the course of a week and a half. It's like babysitting...only just when you get sick of coddling the thing, burping it and feeding it sugar, you're rewarded for all your hard work with sweet, sweet gluttony.)
This little guy has to ferment ten days before the action even starts; then ten more days of bag-kneading, yeast-feeding, delicious suspense.
Make your own starter like I did by following the directions from my high school BFF's mom's handwritten, photocopied recipe (adapted into a GF version by referencing the celiac.com forums). You will be greatly rewarded!
1 TBSP dry active yeast
2 C warm water
1 C gluten free flour mix (I was feeling lazy so I just grabbed this)
1 C sugar
1 C milk
Dissolve yeast in warm water in glass or plastic bowl. With a non-metal spoon stir in the rest of the ingredients and beat till smooth. Pour into a 1 gallon ziploc bag. Put somewhere warm and out of the way, then let ferment for TEN DAYS. DO NOT REFRIGERATE!
This is my first attempt at a gluten-free version, so I'll keep you posted on how it works out. Further instruction will come in ten days, so stay tuned...