On Nov 23, 5:23*pm, Wayne Boatwright >
wrote:
> On Sun 23 Nov 2008 06:13:18p, Ken told us...
>
>
>
>
>
> > On Nov 23, 4:51*pm, zxcvbob > wrote:
> >> Ken wrote:
>
> >> > Does anybody out there have an idea of why a quick bread would use a
> >> > starter?
>
> > (Snip)
> >> I think it's just a fake sourdough. *The "starter" is to flavor the
> >> final loaf, not to raise it.
>
> >> Bob- Hide quoted text -
>
> > Bob,
>
> > The recipe I was given makes a very sweet, rich, cinnamon, dessert
> > bread. *That's another reason I can't figure out why somebody would
> > want to put in a starter.
>
> > Thanks for the input.
>
> > Ken
>
> In the recipes I’ve seen, the starter *is* used to raise the loaf, not just
> to flavor it. *Those recipes did not contain additional yeast or other
> leavening agents at the point of making the bread. *In fact, I doubt if the
> starter even adds much flavor, considering how sweet and cinnamony it is.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *

Hmmmmm, the mystery deepens. The recipe I was given has both baking
powder and soda.

So I guess the question has morphed into: Does Amish Friendship Bread
usually use the starter to rise? And if not, does it have other
leavening agents?

I'm guessing if I do a search, I'll find many versions of the recipe.

Thanks,

Ken