Amish Friendship Bread

egret

I did a second round of the bread today. Same recipe, but, put in a smaller pan this time and didn't experience the depression in the center of the loaf that I did before. I dried a batch of the 'starter' and vacuum sealed as shown in the pic. That stuff took 11 days to dry as opposed to 4-5 days for the sourdough starter. I'll try to rehydrate it in a few weeks/months to see if it will still be a working starter. I, also, put in the refrigerator a jar full of the starter to hold and re-feed on occasion. I have one batch active now in the plastic bag and will nurture that for the next 10 days. I'm hoping to find a way to save this for future use so baking isn't going to be necessary every 10 days. Here's the pic of the finished bread :

Broc

Oh, yeah! I can smell it through my speakers!

Ahhhhh!

Sinneron!

:woohoo:

Grandpas Grub

Very nice looking bake there egret. I haven't managed to get such an even bake. The sides of my bread are usually a bit more darker.

I put some chocolate chips in one loaf on my last bake. I am not sure what caused the sinking of the loaf, possibly testing the heat with a thermopen.

I carefully cut open the loaf and there was a huge air pocket in the center. The bottom of the air pocket was a little doughy. The temperature of the chocolate chip loaf was 20° hotter. A bit puzzling.

Freezing, I put a start in the door of the freezer (side by side fridge) on 9/4/o8.

Your post reminded me and I just pulled it out of the freezer. The start is not rock solid, rather it was a bit pliable. I checked the temp with the thermopen, it was 0°.

I would be interested to see how your freeze test goes.