My stepmother made this cake on several occasions and it was about one of the most amazing things I've ever tried. Unfortunately, as seems to often happen, her starter died and she couldn't get another.
I've tried making a new starter, but it is just not as good.
How long does it take for this starter to develop?
Can I freeze it and will it affect the quality?
Does anyone have a recipe for a good starter?
Is there any way to speed up the development of the starter?
Did you make the starter with the fruit or just the flour/sugar/milk?
Do you use pudding mix in the cake?
I will greatly appreciate answers to any or all.
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