Amish friendship bread starter and feeder.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: AMISH FRIENDSHIP BREAD STARTER AND FEEDER.
  Categories: Breads
       Yield: 1 Servings
 
    1.00 pk Active dry yeast
    0.25 c  Warm water  110 degrees
    1.00 c  All-purpose flour
    1.00 c  Sugar
    1.00 c  Warm milk
            -Starter Food (every 5
            -days)
    1.00 c  All-purpose flour
    1.00 c  Sugar
    1.00 c  Milk
 
   In a small bowl, soften yeast in water for 10 minutes. Stir well. In
   a 2- quart bowl, combine flour and sugar. Mix thor- oughly or the
   flour will lump when the milk is added. Slowly stir in warm milk and
   softened yeast mixture. Cover loosely and let stand at room
   temperature until bubbly. Refrigerate. Consider this day 1 of the 10
   day cycle.
 
   Day2 through 4: Stir with a spoon (any kind) Day 5 To feed, blend
   flour and sugar in a small bowl; slowly mix in milk with a
   spoon,whisk or hand mixer. Stir mixture into starter. Return to
   refrigerator. Day 6 through 9: Stir Day 10 ( which becomes Day 1 for
   the next series) Feed again.
 
   Note: Consider the 10-day cycle a guide; it does not have to be
   followed exactly. If you need more starter, feed it more often. The
   starter is a yeast culture and will grow when fed. To hasten growth,
   leave starter at room temp for several hours.
 
   After feeding the starter.
 
   Choose from among the following.
 
   Return starter to refrigerator.
 
   Remove what you need for baking and leave it at room temperature
   until very bubbly. Return remainder to refrig- erector and continue
   to follow the 10-day cycle. If you are getting to much, cut the
   "food" in half on one feeding. Don't let starter drop below 1 cup,
   because rejuvenating it to usable amounts takes several days.
 
   Measure out 1 cup lots to give to friends or put in the freezer.
 
   Frozen starter takes at least 3 hours at room temperature to thaw and
   come to life.
 
   From: Pmbst8+@pitt.Edu                Date: 03-08-94
 
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