I love making this bread and giving it as gifts. The only problem is, I worked and baking during the week was a problem for me; also, no one wants the excess starter. I have solved these problems. I set my routine up on an 8-day cycle rather than a 10 day cycle and cut the feeding volumes down to 1/4 cup. DAY 1: Receive ¼ cup of starter (best if done on saturday or sunday, if you work weekdays) Store starter in a plastic sandwich baggie or quart size baggie.
DAYS 1-3 (Sat-Sun-Mon): squeeze the bag several times (release air, if needed)
DAY 4 (Tue): add ¼ cup each of flour, sugar, milk, squeeze bag to mix ingredients
DAYS 5-7 (W-Th-F): squeeze the bag several times (release air, if needed)
DAY 8 (Sat): baking day: pour batter into a large NON-METAL BOWL and add: ¼ cup each of: flour, sugar, milk; mix with a RUBBER SPATULA OR WOODEN SPOON. Pour ¼ cup of batter back into a new plastic bag to keep as your starter. Bake your bread as directed in recipe.
This routine allows you to always do the bread baking on the weekend and the reduced amounts of feeding guarantees No excess starter to worry about forcing on friends! Works like a charm.
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I love making this bread and giving it as gifts. The only problem is, I worked and baking...