Ken wrote:
> Everyone,
>
> I haven't posted here in many a month, or perhaps year, but here's
> something that came up today:
>
> A friend wanted to give me some Amish Friendship Bread starter and the
> bread recipe. I said sure, and took them home. I looked it over and
> don't get it. The stuff is a starter that you have to feed for ten
> days, but the bread is a quick bread. You mix all the ingredients
> together including the starter, then just put it in the oven without
> letting it rise. So the yeast would get killed fairly quickly. And
> the recipe has both baking powder and baking soda.
>
> I went over this with somebody who knows baking, and we both can't
> figure it out. We think it's just a quick bread that would turn out
> about the same without the starter, and the idea of the starter is
> just to have something to share with a friend or two.
>
> Does anybody out there have an idea of why a quick bread would use a
> starter?
>


I think it's just a fake sourdough. The "starter" is to flavor the
final loaf, not to raise it.

Bob