The Amish Friendship bread

was again ready for baking today. Fortunately the starter is quite flexible and forgiving. Cinco de Mayo should have been the baking day before the schedule crept.
This time the experimentation had already been done so I made no modifications to the original Amish Friendship Bread recipe besides adding banana. The soy milk substitute from last time appears to have worked fine. The only hitch was the temperature, which ended up way too high. Fortunately the small loaf was done after a half hour; the full pan needed the proper temperature to bake fully and will sit over night in the oven. A flack seed version and another oat loaf are in line for next varieties when I don’t have anyone new to share the starter with. In the meantime it’s time for yummy eats.