Well, I had a starter in the freezer & I decided to get it out & have another go at it (it had been 3 years since I had done it). After 3 cycles or so I hit that time where I couldn't get rid of my starters anymore. I found a GREAT tip online. I can't find the link now. I was sure I saved it to favorites so I could link to it, but now I can't find it anywhere. You can actually give your bread "half feedings".
Instead of 1 cup each of the flour, milk, & sugar, you can feed it it a half cup of all of those ingredients. And the result? On baking day, you end up with 3 cups, which means you only have 2 starters & then 1 cup to make a batch of bread with. So you can bake 1 batch, save a starter for yourself, & then have 1 starter left over to either give away or just make a second batch.
On baking day I have been making 2 batches. It's not hard to do, I make them both at once. If I make bread, it means 4 loaves of bread. 4 loaves of bread to bake every 10 days is much more managable.
Another tip for this amish bread is that you can use a bundt pan in place of 2 loaf pans. So if you do it that way, every 10 days you make two bundt loaves, & then only 1 starter to keep going.
And when you get tired of it all & you need to stop, just put that 1 starter in the freezer & you can start the whole thing up later.
So if you've done this before & cringe when someone offers you a starter, try giving it another chance & only give your starter half feedings. It works really well & that bread really is so good!
I'm going to start posting some of the variations I'm been making, which can take the form of breads, bundt cakes, muffins, & yesterday I even made cookies.
To see more Kitchen Tips, please visit Tammy's Recipes!