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LOCATION: Recipes >> Breads Sourdough >> Friendship Fruit Starter 01

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3/4 c canned sliced peaches with syrup
3/4 c canned pineapple chunks with syrup
4 oz red maraschino cherries, drained, halved
1 1/2 c granulated sugar
1 package active dry yeast

In a 1-gallon glass jar with wide mouth and lid, combine the peaches,
pineapple, maraschino cherries, sugar and yeast (make sure the
yeast is well mixed with syrup). Stir two times the first day.
Stir once a day afterwards. Do not refrigerate this mixture. Keep
loosely covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2
cup pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit
and use to make cake as directed in the cake recipe. Reserve 1
1/2 cups starter juice and leave in glass gallon jar. Count this
as Day One, and begin the process for renewing starter and making

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice
given you by a friend), add 2 1/2 cups sugar and a 2-lb can of
peaches with syrup. Stir daily. Keep loosely covered. Do not

DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple
chunks with juice. Stir daily. Keep loosely covered. Do not

DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz drained
and halved maraschino cherries. Stir daily. Keep loosely covered.
Do not refrigerate.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing
starter. Use drained fruit to make 3 cakes (see recipe), give
excess starter juice to friends, and start a new batch of fruit
(repeat aforementioned process).

At the end of 30 days, you will have enough excess starter juice
to give to about four friends. Be sure to keep enough juice (1
1/2 cups) for your own starter. At the end of 30 days, there will
be enough fruit to use 1 3/4 cups fruit in each cake, which makes
the cake better and doesn't waste the fruit. The cakes can be
frozen. It is not necessary to bake all three cakes the same day,
but stir the remaining fruit mixture every day until it is used
(this fruit mixture can be refrigerated until used). The drained
fruit can be frozen until you are ready to bake the cakes.


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