Blend together and pour into jar. YES, THAT IS ALL THERE IS TO IT! Keep the starter in a warm place 70 to 80 degrees but not hotter, 100 degrees will kill your starter. I keep mine on the counter in front of a window so the sun can heat it up. Feed the starter every 24 hours by taking half of it out of the jar and adding ½ C flour and ½ C water. (This is why it is called Friendship bread, you can give the half you take out to a friend to get them started.) Stir the mixture with a wooden or plastic utensil, DO NOT USE METAL UTENSILS. Put the lid on the jar loosely. In a few days you should start seeing bubbles appear throughout the starter. This is a GOOD sign. When the starter has a real bubbly top, is raised a little, smells like beer, or has a sour smell, it is done. You have done it! Now refrigerate your starter and feed it only ONCE A WEEK. Keep the lid loose. If you get a dark liquid forming on top don?™t worry just stir it with a wooden spoon back into the starter. If there is a lot of it pour some off first and then stir it. It is alright don?™t panic this is normal.

Friendship Bread

2 C. of starter
3 ½ C. of ALL PURPOSE flour
2 ½ T. vegetable oil
3 ½ tsp. of sugar
2 ¼ tsp. of salt

In a large glass mixing bowl add starter, sugar, salt, and oil. Start adding flour ½ C. at a time and stirring after each addition with a heavy spoon. When mixture gets to heavy to stir, grease your hands with oil and start using your hands to mix the dough with. When mixed place a slightly wet paper towel over the top of bowl and let the dough rise. Starter bread rises slower than yeast bread it may take up to 1 ½ hrs. (depends on your climate) Let it double in bulk. With your finger poke the top lightly if it does NOT spring back your dough is raised enough. Turn dough onto lightly floured surface knead for about 5 minutes. Shape a round loaf using your hands. Place dough on a lightly greased baking sheet and let rise again until doubled use a wet paper towel to place on top. Make sure to set dough in warm place to rise. When dough is doubled place in a preheated 350 degree oven for 45 minutes. When the crust is brown tap the top with a wooden spoon if it sounds hollow it?™s done. Let the bread cool for one full hour before slicing. THIS BREAD IS WORTH THE EFFORT.