Amish Friendship Bread Starter

Amish Friendship Bread Starter

269 Reviews 9 Pics
  • Prep

    30 m
  • Ready In

    9 d 40 m
GINNY LEE
Recipe by  GINNY LEE

“Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups of starter

Directions

  1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
  2. On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
  3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

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Reviews (269)

Rate This Recipe
juliamom42
5008

juliamom42

I love this bread, but always run out of people to give the starter too. This last time I froze them. I took one out and just let it sit for the 10 days, not adding the extra 3 cups on the 5th or 10th day, I just stirred it each day. Then on the 10th day I followed the rest of the recipe and the bread turned out wonderful, no difference and I don't have to find 3 people to give a starter too. Thought this might help anyone trying to find a friend to share with or if your friends all say no.

Olga
3939

Olga

If you read up on sourdoughs and starters, you'll find that one of the reasons people mess with them is the health benefit of the natural occuring yeasts. Unfortunately, most people these days have become too "domesticated", and so can't see how letting something go sour on its own can be any good. Thus, most "official" starter recipes call for addition of store bought yeast. In the authentic way, you start with one cup each of flour, milk and sugar, stir it every day for the first 4 days, add one cup each of flour, milk and sugar on day 5, stir well; stir it every day for the next 4 days; add one cup each of flour, milk and sugar on day 10, stir well - and you should be ready to use the starter. Traditional recipes ask to only use wooden or plastic bowls/jars/utensils. This is done because there is a possibility of the yeast's acidity acting on the metal and changing PH and messing everything up. The other important point to make, is that when you're making the starter, it should be left uncovered or covered loosely with cheese cloth or such. The starter needs airflow! Once ready, the starter could be kept in the fridge for about 2 weeks; to reactivate it, take it out and feed it with one cup each of flour, milk and sugar, stir well and leave at room temperature. I think that starter can be covered with a lid/kept in a zip-lock bag while refridgerated. For those who want to have their starter always available - keep it at room temperature, stir it every day, and fe

rose
2286

rose

I'm just curious what happens if you forget to add the ingredients on the specified day or does the batter go bad if you don't bake the batter in 10 days.

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Nutrition

Amount Per Serving (120 total)

  • Calories
  • 34 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 7.7 g
  • 2%
  • Protein
  • 0.5 g
  • 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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