taking the amish starter in other directions
Hi, I'm new to using starters and relatively new to bread making. Only been working on my own pizza dough for a couple years.
So I got this amish bread starter from someone and thought it'd be cool to keep it going but use it as a starter in all sorts of stuff calling for yeast.
I see alot of referance to a sour dough starter but is that what I'd want for general use, pizza dough, italian bread, bagels, etc... From what I've read I'm probably better off with commercial yeasts for general use but this will be a fun experiment for now.
Any reason I shouldnt keep it going as prescribed, flour/milk/sugar. Most of the recipes I'm looking at so far call for some sort of sugar and isnt the sugar I'm adding actually being eaten by the bacteria?
Does it need to run the 10 day cycle after feeding or can I keep a big batch on the counter and use it whenever? Everyday I stir it and it gives up a very good alcohol smell, smells like it could make a great beer.