Is Amish Friendship starter good for any other recipes besides the one that came with it?
I was given a Amish starter with the recipe for Amish Friendship bread, but I don't really like the recipe. It comes out too heavy and sticky. I think part of the problem is the pudding it says to add. I did find a recipe for the bread without the pudding, but I'm interested in making something else with it. It also says to add baking soda & powder, so I'm guessing the yeast isn't used to rise the bread, maybe just for flavor? It comes out more like a pound cake than true bread. I also found a recipe for pancakes which I haven't tried yet, but would be glad to find more recipes.
It's a good starter in that it grows happily in my kitchen with minimal attention; add flour, milk, sugar on the first day and on the 5th day, and cook on the 10th day. And my kitchen is fairly cool at night, maybe 58-60*F.
But I'm worried about the milk. The instructions say to leave it out at room temp. I've had it going for about 40 days and didn't worry about the millk until I found this site, and saw that most starters use water, and no sugar, so now I'm worried that leaving the milk out like that could be bad. So far no off oders or flavors, in fact it's very "yeasty" smelling, but still now I'm worried.
Can this sweet type starter be used to make bready-type sweet bread that doesn't use baking soda & baking powder in the recipe? Is it strong enough to raise a loaf with out the added levening?
I'd also like to say I really like this site. Very cool! Next I think I'd like to start some regular sourdough starter. I live in the San Francisco bay area, and it would be interesting if my bread came out like the famous S.F. bread. In other words, is that yeast endemic to my reagion, or is it a variety that was pass on over the years and not native to the air here.
Thanks in advance for any help or insights.