Julie Clark
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Amish Friendship Bread Starter Recipe
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Use this Amish Friendship Bread Starter Recipe as a base for many sweet breads, dinner rolls, muffins and other baked goods. Hints for storing and using up the sourdough starter.
Download the Amish Friendship Bread Starter instructions here.
Click here to see how to bake the friendship bread.
Have I got a treat for you today! Classic Amish Friendship Bread Starter Recipe. Have you ever tried this sweet sourdough?
It’s one of those recipes that people seem to either love or hate. On one hand, you make a sweet sourdough that you have to keep dividing and using up, or passing out to your friends….or throw away. If you keep the starter going, it just…well…keeps going.
On the other hand, you make a sweet sourdough that is versatile and makes an amazing cinnamon quick bread. Quick bread that is so addicting that you can eat 6 loaves in a matter of 3 days.
Yeah….just please don’t ask. 🙂
Whether you make it this bread weekly, haven’t seen it in years, or are completely new to Amish Friendship Bread, my goal is to convince you to at least give easy sourdough recipe a try. I’m going to make it easy for you with hints! The recipe for the bread itself is coming soon, but first you need the starter.
How to Make Amish Friendship Bread Starter:
- Have Ziploc plastic bags (for easily storing the starter), glass bowls and wooden spoons on hand. For sourdough, you don’t want to use metal bowls or utensils. Sourdough is acidic and can dissolve some metals. It’s best to use anything but metal bowls and utensils.
- Write the directions right on the Ziploc bags using a permanent marker so you never have to go hunting for the directions.
- Make the starter recipe, then pour it into a Ziploc bag (with the directions written on it). You can also store this in a loosely covered glass bowl if you’d like. I just find it easier to use a Ziploc bag.
- While you are working your way through the 10-day process, store the starter at room temperature. If the Ziploc bag gets air in it, simply let it out.
- How much sourdough you end up with at the end of the 10 day process depends on how active your sourdough is. You’ll end up with about 5-6 cups.
- On Day 10 after you add last bit of flour, sugar and milk, separate out 1-cup portions into Ziploc bags (don’t forget those directions on the front!).
- At this point, you can give away some of those starter bags to friends along with the recipe and instructions so they can indulge in their own friendship bread.
- Keep a starter for yourself to continue the sourdough process (Day 10 is equal to Day 1), and make the Amish Friendship Bread with one of the other cups of starter.
- If you can’t find anyone who wants the sourdough starter, simply throw those 1-cup bags into the freezer until another time when you’d like to start the sourdough process our bake the bread. When you pull the sourdough out of the freezer, treat it as Day 1. Or just go ahead and use that cup to bake loaves of friendship bread!
You don’t have to feel like this is a never-ending recipe. Although it may seem that way, you can easily freeze the 1-cup sourdough portions at the end of the 10 days to make multiple recipes (that we’ll be sharing on our site soon!).
But this Amish cinnamon friendship bread? You’ll be wanting to make it. It’s the best in served warm with a slather of butter.
Although this sweet sourdough starter is very easy, you may have questions! Please comment below with your questions and I’ll update this article to answer your questions as you have them.
Other Recipes to Use our Starter in:
Download the Amish Friendship Bread Starter instructions here.
Amish Friendship Bread Starter Recipe
Use this Amish Friendship Bread Starter Recipe as a base for many sweet breads, dinner rolls, muffins and other baked goods. Hints for storing and using up the sourdough starter.
Servings 4 cups
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 1/4 cup warm water about 110 degrees
- 1 package active dry yeast* (2 ¼ teaspoons)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk (2% or higher fat)
Instructions
- Pour the warm water into a small glass bowl.
- Sprinkle the yeast over the water. Let this stand for 5-8 minutes to allow it to dissolve.
- In a larger glass bowl (or plastic bowl. Don’t use metal bowls or utensils for sourdough), mix together the flour and sugar with a wooden spoon.
- Stir in the milk and then the yeast mixture.
- Cover loosely with plastic wrap and allow it to stand until bubbly.
- Once the mixture is bubbly, pour it into a gallon-size zippered plastic bag and seal. Do not refrigerate. Allow the sourdough mixture to sit out at room temperature. This counts as Day 1.
- Day 2: Mash the bag.
- Day 3: Mash the bag.
- Day 4: Mash the bag.
- Day 5: Mash the bag.
- Day 6: Add 1 cup each of flour, sugar and milk. Mash the bag until it is mixed well.
- Day 7: Mash the bag.
- Day 8: Mash the bag.
- Day 9: Mash the bag.
- Day 10: Pour the sourdough into a glass (or other nonmetal) bowl. Add ½ cup each of all-purpose flour, granulated sugar and milk. Mix well with a wooden spoon.
- Divide out 1 cup portions of the starter, placing each one-cup portion in separate zippered plastic bags. You’ll get about 4-5 bags.
- Seal the bags, and give the starter away to friends along with the instructions, keeping one for yourself if desired. The starter then goes back to Day 1.
- Keep one starter for yourself.
Video
Notes
*Instant yeast will work as well.
**Calorie count shown above is for the friendship bread starter only and measures the calories in an entire cup. You use 1 cup of starter per two loaves of bread.
Nutrition
Calories: 337kcal
So, after the 10 days. I divide it into 1 cup bags. Then I bake. What do I need to add to the starter to make the cinnamon bread? I can’t find the recipe for that…does the starter need to be added to something else. Sorry.
I am very excited about this as I have tried 2 starters without yeast and they have failed, this one seems to be working. Since today is day 1( I started it yesterday) and I am leaving it in a bowl instead of ziploc, can I just smoosh it down? Do I just do that once a day( instead of mashing the bag?)
Then on day 10 I can separate into other bags, freeze( or give away most) then bake with one, correct?
Thank you! I can’t wait to bake!
Hello,
Thank you so much for sharing this starter.. i have a quick question, Can I use wheat flour?
When I give the bread away after 10 days, do they wait another 10 days too?
I made the starter earlier today. It has bubbled up nicely. Can I just take a cup of it as is and make the bread? Do I have to do the 10 days with the twice feed? Please advise.
Can I use almond milk?
I am from Ohio where I originally received this recipe.
I am now gluten free and dairy free…but this recipe is to die for….
Could I make it with almond milk and almond flour?
janet
Do you think whole wheat flour would work okay?
Help! I’m on day 8 and I just realized that I made the starter but I never added yeast. It smells intensly tangy, and its quite bubbly(lots o air in the bag). What do I do now?
If you can’t get yeast can you make a sourdough starter (flour and water added each day for 5 days)? How much of this, wild yeast, would I use for the starter.
So on day 10, if you do not plan to feed or make any more starter, do you still add the flour and sugar mixture before you bake the bread? Or do you just use what you have (in portions) to make the bread? Thanks!
I don’t have any packets of yeast, do you think I could use my bread machine instant yeast??
Hi! What day do you bake with the starter? Like what day do you remove the cup to use for baking? If it’s the 10th day, is it before you add the 1/2 cup of all the other ingredients to the starter? Or is it after adding the Extra ingredients before splitting ? I’m a little confused.
After the 10 day process, how long do I have till to bake before it goes bad? If I’m not going to freeze it. Or add onto it.
My starter was a little loggy (I have a cooler kitchen). I fed it Tuesday and today (Friday) it just decided it wanted to be bubbly and active. I’m wondering if I should bake it today (as I had planned) or if I should wait until it’s calmed down a bit more.
Could I use bread flour? It’s all I have right now.