[NFB-Krafters-Korner] Fwd: sourdough applesauce cake

Fri Apr 29 16:37:23 UTC 2022

Bernice,
A friend gave me some of that Friendship starter many years ago.  It was
absolutely delicious.  That starter took a month to process, but it was
worth the wait.
Yum!
Tammy

-----Original Message-----
From: NFB-Krafters-Korner <nfb-krafters-korner-bounces at nfbnet.org> On
Behalf Of Bernice Bird via NFB-Krafters-Korner
Sent: Friday, April 29, 2022 11:17 AM
To: 'List for blind crafters and artists' <nfb-krafters-korner at nfbnet.org>
Cc: Bernice Bird <bernice.j.bird at gmail.com>
Subject: Re: [NFB-Krafters-Korner] Fwd: sourdough applesauce cake

Many years ago, probably 35 years, a group of friends had a friendship cake
starter we passed around. There were cans of fruit cocktail, a yellow cake
mix I think, and lots of other stuff. It was a very moist cake with plenty
to pass on to your friends. 
I keep saying, when my back and leg gets better I'm going to do this and
that. I would like to start sour dough bread and cake starter.
Bernice
-----Original Message-----
From: NFB-Krafters-Korner <nfb-krafters-korner-bounces at nfbnet.org> On
Behalf Of Dixie via NFB-Krafters-Korner
Sent: Friday, April 29, 2022 10:44 AM
To: 'List for blind crafters and artists' <nfb-krafters-korner at nfbnet.org>
Cc: Dixie <cobaltblueheron at gmail.com>
Subject: Re: [NFB-Krafters-Korner] Fwd: sourdough applesauce cake

To add to what Ramona said, don't use metal spoons or bowls for your
starter.  Use glass,or crockery to store the starter and plastic or wood to
stir it.

Dixie
@-> + <-@

-----Original Message-----
From: NFB-Krafters-Korner <nfb-krafters-korner-bounces at nfbnet.org> On
Behalf Of Ramona via NFB-Krafters-Korner
Sent: Friday, April 29, 2022 10:17 AM
To: Bernice Bird via NFB-Krafters-Korner <nfb-krafters-korner at nfbnet.org>
Cc: Ramona <walhoframona at gmail.com>
Subject: Re: [NFB-Krafters-Korner] Fwd: sourdough applesauce cake

The best way to get sourdough starter is to make it. If someone gives you
some, just continue to feed it and use it. Most people keep it in the
fridge, but freezing works just fine. When you thaw it, it will be very
active. To make it, use equal parts water and flour in a gallon jar or
large crock. Mix together and add 2 tablespoons of sugar and/or 1 pk.
yeast. Let it set at room temperature for 24 to 48 hours. Check every
couple of hours to be sure it will not overflow. It may be _very active.
After the activity has been reduced, save 1 to 2 cups and throw the rest
away. This initial batch will not have very good flavor. Feed what you save
with equal parts water and flour and refrigerate or let stand at room
temperature. Then use half in bread or cake or muffins or something and
enjoy it! Feed what you save and keep in fridge unless you want to use it
in pancakes every day; then do not refridgerate. This is the old-fashioned
starter, not the milk starter that many call friendship starter being
passed around now and used in cakes and quickbreads. The old-fashioned
starter can certainly be used in sweet items, but should not be mixed with
the sweet milk starter. One more
thing: do not use self-rising flour. Either white or wheat flour is fine.
Most people like to keep using the same kind of flour when feeding, but
either works. The flavor is different, and most people prefer one or the
other.  
Best,
RamonaOn Apr 28, 2022 8:24 AM, Bernice Bird via NFB-Krafters-Korner
<nfb-krafters-korner at nfbnet.org> wrote:
>
> How do you get sour dough starter? 
> Bernice
>
> -----Original Message-----
> From: NFB-Krafters-Korner <nfb-krafters-korner-bounces at nfbnet.org> On 
> Behalf Of Ramona via NFB-Krafters-Korner
> Sent: Thursday, April 28, 2022 10:13 AM
> To: nfb-krafters-korner at nfbnet.org
> Cc: Ramona <walhoframona at gmail.com>
> Subject: [NFB-Krafters-Korner] Fwd: sourdough applesauce cake
>
>
>
> Ramonahope address is right this time. 
>
> Ramona---------- Forwarded message ----------
> From: Ramona <walhoframona at gmail.com>
> Date: Apr 26, 2022 11:29 AM
> Subject: sourdough applesauce cake
> To: nfb-crafters at nfbnet.org
> Cc: 
>
> > I am packing to move and found this recipe some of us talked about a 
> > few
weeks ago. So I'm taking a break in case somebody wants to try it. 
> > 1/2 can. soft butter or oil; 2 can. sugar; beat 2 whole eggs into 
> > that. add 1-1/2 can. sourdough starter. and 1 no. 303 can applesauce 
> > (approximately 2 cups. add 2 tsp. vanilla; 1 tsp. cinnamon; 1/2 tsp.
> > clove; 1/2 tsp. alspice mix together and beat for 1 minute or 100 
> > strokes. separately, mix from 2 to 3  cups flour (wholewheat or 
> > white, but not self rising, depending on how thick you want the 
> > batter; 1-1/2 tsp baking soda; 1/2 tsp. salt; and 2 more tbl) sugar.
> > Add 1 can. nuts andst or 1 can. raisins and stir gently. I often use
> > 3 cups of wholewheat flour. IF it really is too thick, a little milk 
> > will take care of it. I like a big, fat cake. grease and flour a 9 
> > by 13
in.
> > cake pan or bunt pan. bake at 350 dg. from 50 min. to 75 min, 
> > depending on your oven and altitude. Cake is done when knibe comes 
> > out clean. After removing from oven, let stand 5 minutes. Then turn 
> > upside down on baking rack. You can eat plain or use a thin glaze, 
> > but there is plenty of flavor without the glaze. Some people like it 
> > for
looks.
> > Now I had better get back to the boxes. I can remember this well 
> > enough to try out my new oven. Best, Ramona
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