Reviewed: Sep. 3, 2007

I love this starter! I use it constantly and I always get rave reviews from people when I use it in recipes. I try to always have this starter going!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SistaMaggie

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Bethel, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2007

I ended up with a lot more than 4 cups starter at the end of the ten days. Also, at the end of 40 minutes, mine was burned. I know my oven is a little off, but not enough to justify the 10-20 minute cooking time difference.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Dana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2007

I love this bread, but always run out of people to give the starter too. This last time I froze them. I took one out and just let it sit for the 10 days, not adding the extra 3 cups on the 5th or 10th day, I just stirred it each day. Then on the 10th day I followed the rest of the recipe and the bread turned out wonderful, no difference and I don't have to find 3 people to give a starter too. Thought this might help anyone trying to find a friend to share with or if your friends all say no.

Was this review helpful? [ YES ]
3072 users found this review helpful

Reviewer:

juliamom42

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2007

I use to keep my starter in plastic bags but read somewhere that the starter needs AIR to grow...makes sense. So I picked up a couple of glass jars (8cups) with glass lids (that have the removable plastic thingy on them to keep it air tight)...well I took OFF the plastic thingy to allow are IN. The Starter is on Day 6 and is growing and bubbly like I have NEVER had it before...must be the little bit of air. My instructions say DO NOT USE METAL to stir...I use the handle part (with a hole in it) from a plastic ladle...you can use anything when you're baking on day 10. I also keep 1 cup for my next starter batch and cook a DOUBLE recipe of the same cakes using about 2 cups of starter for each recipe. Works out great! This is a great beginner/experimenting/use what you have on the shelf kinda recipe. Wrap extra cakes (LOL if there's any left) in waxed paper, then in foil, then place in plastic bags in the freezer...they last for months! In all the years I've made it...I've never had any complaints.

Was this review helpful? [ YES ]
735 users found this review helpful

Reviewer:

JustMe

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2007

Searched high and low for the starter recipe after I forgot to feed my last batch. I'm a DIE HARD fan. It makes THE BEST pancakes! (I'll try to upload the recipe) I'm so excited to start over!

Was this review helpful? [ YES ]
47 users found this review helpful

Reviewer:

ABASKEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2007

Thanks for the starter recipe! Had made this years ago and someone just gave me one that I just whipped up, but my hubby accidentally took them all to work to give away. Also, I wasn't sure how to extend this past the 10-day marker and we were gearing up to go on vacation. Now I can make it any time! I've used all different flavors of instant pudding in our recipes - ranging from chocolate, banana (our fav), vanilla, butterscotch, etc. You're only limited by your imagination!

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

LILREDCV

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2007

Don't worry if it doesnt bubble. Mine doesnt always bubble either. Just keep following the directions. I love this recipe. I make a batch of starter and then make a bunch of variations of the bread, freeze it and take a loaf out whenever I get a craving for sweetbread.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

joybandit

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2007

Help! Im on day 2 of the started and my mix is no longer making bubbles. I've followed everything exactly and cant figure out why i have no progress with bubbles. Is something wrong, should i pitch the mix and start over? help please!!

Was this review helpful? [ YES ]
531 users found this review helpful

Reviewer:

knkiesgen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2007

Great starter! I just made some and took it out of the oven. Yum! I used a recipe that a friend gave me that uses vanilla pudding. I did a big OOPS and used a metal whisk, but as soon as I realized what I was doing I removed the metal whisk and used a bamboo spoon. The bread still turned out fantastic! Also, I was away for two days over the weekend and just left the starter at room temp during days 6 & 7 and then picked up where I left off when I got back from vacation. No problems seemed to arise from being gone.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2007

yummo: what happens if you do use a metal bowl or spoon? Just curious because the person that gave me the starter kit did use a metal bowl on hers and they both turned out fine. Does anyone know why it says that? >>Metal is supposed to kill the yeast.

Was this review helpful? [ YES ]
364 users found this review helpful

Reviewer:

emily

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2007

Thank you ever so much for sharing this. I have not made this since last summer and I have been looking for this starter recipe!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

GETALIFEBUD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2007

This is my first bread starter and it was very easy. I brought the bread to work and everyone loves it. What else can I make with this starter?

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Colleen C.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2007

To those new to the recipe--when ready to cook, you can add just about anything. Any fruit,nuts,applesauce,chocolate chips,peanut butter,pudding mixes work great. You always get something different, yet delicious. My family likes it best when I add any kind of canned pie filling. It's always moist and tastes great heated up with butter on it. It makes a great coffee cake,dessert or snack. Enjoy!!

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

gaylesstuff

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2007

I just love this starter. It's a pretty simple to make - just requires time. But, how sweet is the reward. The ideas for bread are endless.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

GREENCH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2007

Thank you so much for this recipe. When My Husband saw the ziplock bag on the counter he looked at me and said not again!!! He told me you never know who had this stuff in their kitchen and what kind of conditions it had been in. Well with this there is no worry. After I started making the muffins I showed him that the whole recipe came from here. He did not say anything to that (which means really good!). Thanks for the great and useful recipe. Will be using this for years to come. Oh and by the way when my son put an older starter not this one, into the refrigerater it did not want to start back up. It had been in over night and I kept it out for 7 days and it never got bubbly. I assumed that it killed the yeast or active ingredients. Also metal spoons will cause it to do the same. Not from me personally but a friend had this happen to hers.

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

DAWNSCOTT

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Lebanon, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2007

I baked mine on day 11, as I didn't have the time or recipe till day 11. It was wonderful. I used the pudding recipe W/ butterscotch pudding and everybody loved it. I, too am glad to find this starter recipe. I fondly remember my mother cooking this and pampering her "Herman" about 20 yrs ago. When I add dry ingredients, I use a nylon or plastic potato masher to smoosh it better, as I don't have a whisk that is non-metal. It works great. Josie, I think your doing it okay, or did it just not go anywhere after that addition? I would not be too concerned about the milk for safety reasons, sour cream and creme' fraise and sourdough starters all start this way. The culture is actually very healthy for you.

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

catholic soup queen

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2007

what happens if you do use a metal bowl or spoon? Just curious because the person that gave me the starter kit did use a metal bowl on hers and they both turned out fine. Does anyone know why it says that? By the way my bread came out delicious!! I also remember my mom making this bread. It is so easy, but it is just a pain having a plastic bad constantly sitting around. If I don't keep it out I will forget about it!

Was this review helpful? [ YES ]
351 users found this review helpful

Reviewer:

yummo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2007

turned out just like I remembered it! I'm so happy I found this recipe. I use whole wheat flour and it still tastes good and not dry. I make the bread with a recipe that calls for instant puding in the bread recipe.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

carybearann

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2007

For safety reasons (the milk), I let this ferment at room temp for 24 hours and then refrigerated it for the remainder of the 10 days. Also, once you have the starter going, you shouldn't need to follow the 10 days every time. Just replenish as needed as you use it (like sourdough starter). I let it sit at room temp for an hour or so before refrigerating again. Give a friend a cup, tell them to double it the next day, and they're off and running.

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

MomtoFive

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2007

I was given this recently and wishing I had the recipe for the starter-thanks. I have passed it on to my Mom and neighbors and they all enjoyed it very much. I was kind of dreading it hanging around my kitchen, but I have acutually enjoyed the whole experience very much.

Was this review helpful? [ YES ]
11 users found this review helpful