tag:blogger.com,1999:blog-10855450.post3443504416406641104..comments2022-03-27T03:26:34.685-04:00Comments on Panic Handbook: Amish Friendship Bread RecipeUnknownnoreply@blogger.comBlogger88125tag:blogger.com,1999:blog-10855450.post-77057802763727824882019-07-19T06:39:55.039-04:002019-07-19T06:39:55.039-04:00If by "second feed", you mean add in all...If by "second feed", you mean add in all the ingredients as one does on Day 10, Baking Day, then essentially you're asking if it's possible to bake one day early. I've never done that, so I can't be sure if it will work. But I would guess it would. It's been warmer than normal (at least it has been here), and so chemical and biological processes can happen more Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-77745152437160469592019-07-18T21:05:59.745-04:002019-07-18T21:05:59.745-04:00What happens if you do the second feed on day 9 an...What happens if you do the second feed on day 9 and bake? I won't be able to bake on day 10. Will it still come out ok?Anonymoushttps://www.blogger.com/profile/16158033560006973825noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-39430923289815287372018-04-08T18:05:57.142-04:002018-04-08T18:05:57.142-04:00Jessica, chances are the yeast is no longer good. ...Jessica, chances are the yeast is no longer good. Open the bag and smell it to find out. If it still smells okay, then there might be a small chance. I've never tried this before, but since you're only at Day 2, it *might* work: If you haven't done so already, take your mix out of the refrigerator and let it completely warm to room temperature. Then add a measure of bread yeast Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-75034494726498727862018-04-08T00:54:30.945-04:002018-04-08T00:54:30.945-04:00What if you put the starter in the fridge because ...What if you put the starter in the fridge because it didn’t come with instructions until day 2? Is it still good? What should I do? Thank you. Jessica010https://www.blogger.com/profile/18443316127594417942noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-5894418645690597522016-10-03T23:13:16.526-04:002016-10-03T23:13:16.526-04:00Beck, the yeast won't mind at all. But the pr...Beck, the yeast won't mind at all. But the proportions of wet vs. dry ingredients and of the overall quantity have been changed. Those haven't been changed drastically, just a small bit. You can expect the bread to be sweeter than planned. You might need to bake the bread a little bit longer.Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-38008796351246968932016-10-03T15:02:33.482-04:002016-10-03T15:02:33.482-04:00My mind was somewhere else on day 10 and instead o...My mind was somewhere else on day 10 and instead of adding the 1 1/2 cups flour sugar and milk, i added 2 cups of each. Will this hurt my next round of starter and my baking? Anonymoushttps://www.blogger.com/profile/12300829525972162264noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-84084327646290347722016-08-19T20:39:11.042-04:002016-08-19T20:39:11.042-04:00Since I've never done what you did, I don'...Since I've never done what you did, I don't have any experience with your kind of situation and I can only make an educated guess. But I would think it would be best to wait until Day 12. The yeast should have time to process the sugar and other ingredients. I'd think that the mix would be too sweet on Day 10.Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-7254412573703166272016-08-18T17:40:59.187-04:002016-08-18T17:40:59.187-04:00I fed mine on day 8 instead of day 6. Shall I stil...I fed mine on day 8 instead of day 6. Shall I still bake on day 10 or wait until day 12?<br />Thank you!!!Cindynoreply@blogger.comtag:blogger.com,1999:blog-10855450.post-31699404732223564582016-08-16T20:30:30.478-04:002016-08-16T20:30:30.478-04:00Other contributors have said that keeping the yeas...Other contributors have said that keeping the yeast in a freezer for a short time isn't a problem. You just need to thaw it out for several hours before you actually use it.<br /><br />But if your house is cold, meaning the mix with the yeast in it is cold, that <i>is</i> a problem. Yeast is sensitive to temperature. If it's too cold, the yeast remains dormant and won't grow. ThatKenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-85646024638739327962016-08-15T20:55:05.506-04:002016-08-15T20:55:05.506-04:00I'm on day 9 of my starter being mushed each d...I'm on day 9 of my starter being mushed each day.. but it's not rising or bubbling at all. It's still very much a liquid. There are two things that I think might have compromised my yeast growth and I'm thinking it's either that:<br />1. I keep my house super cold so it's almost always far below room temperature. <br />2. The "quick rise" yeast I used is not Yellow Birdhttps://www.blogger.com/profile/09458381074777040191noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-67353600565189674732016-02-02T18:02:00.308-05:002016-02-02T18:02:00.308-05:00Hi, Melissa,
It's not at all good that your m...Hi, Melissa,<br /><br />It's not at all good that your mix popped open. This means, of course, that there was a chance for it to become contaminated. It is, on the other hand, a good sign that the mix still smells yeasty and not rancid or otherwise foul. That just goes to show why humans have had a love affair with yeast for millennia. Since you've already forged ahead with the recipeKenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-53197470096766304712016-02-02T17:45:16.714-05:002016-02-02T17:45:16.714-05:00I can't tell you what to do but if it was me I...I can't tell you what to do but if it was me I would feed for a couple of days and see how it acted, if good then cook. The number of days is not important, you just need to feed do you have starter for your next batch. feed equal parts of flour (all purpose), sugar and milk (not skim). Feed 1/2 to 1 cup each, depending on how much starter you need.BSueBhttps://www.blogger.com/profile/17843335964590424466noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-72899422685320839742016-02-02T10:50:06.237-05:002016-02-02T10:50:06.237-05:00Hello, I got this as a gift from my son and I didn...Hello, I got this as a gift from my son and I didn't use it right away. It was the original starter, not a passed on supply. It was kept cool and dark for about a month. When I opened it, it had popped and resealed itself with a clot of mix! If smells yeasty, not rancid at all. I'm a baker, but I've never done this recipe. I really want to use it, and keep it going, my son is in Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10855450.post-1214864210115671542015-12-25T10:44:19.839-05:002015-12-25T10:44:19.839-05:00Lynn,
Sorry for the time to reply. A big, red am...Lynn,<br /><br />Sorry for the time to reply. A big, red ambulance took me for a ride about a week. Everybody needs to get one of those in their lives... but not more than once.<br /><br />So I missed reading your comment until just now. Frankly, it's difficult to say. I would think that substituting regular pudding for instant wouldn't work very well. Regular vanilla pudding mix Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-48216904767625099842015-12-13T18:58:16.951-05:002015-12-13T18:58:16.951-05:00Time to bake bread and all I have is regular size ...Time to bake bread and all I have is regular size box vanilla instant pudding. Will that work?Lynn Dixonhttps://www.blogger.com/profile/07679000059200637210noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-321988827535380572015-12-13T18:56:58.257-05:002015-12-13T18:56:58.257-05:00Time to bake my bread and I only have a regular si...Time to bake my bread and I only have a regular size vanilla pudding. Will that be ok to use?Lynn Dixonhttps://www.blogger.com/profile/07679000059200637210noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-47009753851813545452014-12-15T06:56:45.652-05:002014-12-15T06:56:45.652-05:00Coye,
Without doing a little experimenting, I cou...Coye,<br /><br />Without doing a little experimenting, I could only guess. And if I had to guess, I'd say the stevia was at fault. Yeast is finicky about the sugars used to feed it. And from the little I know about stevia, it isn't even really a sugar. As said though, this is just a guess.Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-2937363911157320732014-12-15T06:50:31.913-05:002014-12-15T06:50:31.913-05:00Brenda,
Thanks much for the tip. I'm sure it...Brenda,<br /><br />Thanks much for the tip. I'm sure it will come in handy for a lot of people reading here.<br />Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-88426662789050515302014-12-13T19:01:46.438-05:002014-12-13T19:01:46.438-05:00I got my starter and followed directions. On the d...I got my starter and followed directions. On the day to add, I used almond milk instead of milk and stevia instead of sugar. I did use the all purpose flour. So today was baking day and my bread didn't rise well and the consistency inst cake like, not even really like bread. Spongy in the middle and hard everywhere else. I'd the stevia or almond milk variation cause this?cbjhttps://www.blogger.com/profile/06367255302993430681noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-41908818354155502002014-11-26T12:16:11.804-05:002014-11-26T12:16:11.804-05:00I have been using this type starter for 5-6 years....I have been using this type starter for 5-6 years. I keep my starter in the freezer, get it out 2-3 days before I plan to bake, defrost a few hours, feed it and proceed with my baking. It works great and you do not have all those starters to find homes for.<br />If a friend wants a state I keep it out and feed it a couple of times until I have enough to share.BSueBhttps://www.blogger.com/profile/17843335964590424466noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-48060105083517543862014-11-26T10:35:21.990-05:002014-11-26T10:35:21.990-05:00Hi, Kristi,
Yes, I would definitely think it woul...Hi, Kristi,<br /><br />Yes, I would definitely think it would be okay, especially if everything looks and smells fine and the mixture still produces bubbles.<br /><br />The actual schedule is rather flexible, as it depends a lot on the temperature which can vary a bit from one home to another.<br /><br />Good luck and Happy Thanksgiving.Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-91445315703098692992014-11-24T14:07:05.706-05:002014-11-24T14:07:05.706-05:00Yesterday was day 6 for me and I forgot to add the...Yesterday was day 6 for me and I forgot to add the flour, sugar, and milk. I added it today which is day 7.Will it still be ok and if so will I just actually bake it on day 11 instead of 10?Anonymoushttps://www.blogger.com/profile/11963154472476017646noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-48553210269545262392014-11-18T21:47:30.459-05:002014-11-18T21:47:30.459-05:00I would think it is. But it's hard to judge v...I would think it is. But it's hard to judge via email. The best way is to smell it. If it smells good, it's probably good. Also, if it's still bubbling, then it's likely still good.Kenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-27991924134655292252014-11-18T17:36:31.846-05:002014-11-18T17:36:31.846-05:00Hi! I'm on day 12 I didn't get to bake my...Hi! I'm on day 12 I didn't get to bake my bread yet I didn't add anything I to the bags just the day 6 ingredients... Is it still good? Anonymoushttps://www.blogger.com/profile/02267587343801473288noreply@blogger.comtag:blogger.com,1999:blog-10855450.post-59854872500417145712014-10-30T10:14:52.990-04:002014-10-30T10:14:52.990-04:00It's difficult to predict definitively what wi...It's difficult to predict definitively what will happen. Generally speaking, when yeast is cooled below the temperature range in which it can grow, it becomes dormant. If it's then brought back up its growing temperature, it's <i>possible</i> for it to resume growing. In my experience though, this hasn't happened very often. And when it does, there's no saying how long theKenneth Fislerhttps://www.blogger.com/profile/09670638542158189389noreply@blogger.com