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?

TIA,

Ken

P.S. It's good to hear Kili is doing better.