Ken wrote:
> On Nov 23, 5:23 pm, Wayne Boatwright >
> wrote:
>> On Sun 23 Nov 2008 06:13:18p, Ken told us...
>>
>>
>>
>>
>>
>>> On Nov 23, 4:51 pm, zxcvbob > wrote:
>>>> Ken wrote:
>>>>> Does anybody out there have an idea of why a quick bread would use a
>>>>> starter?
>>> (Snip)
>>>> I think it's just a fake sourdough. The "starter" is to flavor the
>>>> final loaf, not to raise it.
>>>> Bob- Hide quoted text -
>>> Bob,
>>> The recipe I was given makes a very sweet, rich, cinnamon, dessert
>>> bread. That's another reason I can't figure out why somebody would
>>> want to put in a starter.
>>> Thanks for the input.
>>> Ken
>> In the recipes I’ve seen, the starter *is* used to raise the loaf, not just
>> to flavor it. Those recipes did not contain additional yeast or other
>> leavening agents at the point of making the bread. In fact, I doubt if the
>> starter even adds much flavor, considering how sweet and cinnamony it is.
>>
>> --
>> Wayne Boatwright
>
> Hmmmmm, the mystery deepens. The recipe I was given has both baking
> powder and soda.
>
> So I guess the question has morphed into: Does Amish Friendship Bread
> usually use the starter to rise? And if not, does it have other
> leavening agents?
>
> I'm guessing if I do a search, I'll find many versions of the recipe.
>
> Thanks,
>
> Ken


The only sourdough starters I've ever messed with (a few years ago; I
never got good at it) was just water and rye flour. Once it started
fermenting, I'd feed it with water and unbleached white flour. No yeast
added to the starter, and no yeast added to the dough.

Bob