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I'm wondering if anyone knows if you have to include pudding in the mix? I like how easy it is to change the flavor of the final bread, but don't like how it makes the batter gummy--and I think I'd like the final bread a little lighter as well.
Also, if anyone knows how to slow down the process a bit, I'd appreciate some tips! I've gotten 2 starters from different people in the last couple of days, and there's only so much Friendship bread we can eat!
I have never tried leaving out the pudding on the bread, however, I have delayed the process by a day or two by just extending the mixing part. I was always afraid to extend it much beyond this. I do know that once the bread has been made that it does freeze very well.
Jill,
Please report back how the bread turned out without the pudding in the recipe. It's been a long time since I've had the starter. I'll have to see if I can find someone around here that has it.
Thanks,
Mike
Gotta say, it's fabulous! Still nice and dense, just not quite as rich--which is fine with me. Texture of the batter was much nicer too-less gummy. I added about 2 tablespoons of orange zest and a cup of craisins to the basic recipe and even picky DD wants it for breakfast! :)
