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!).
How long can you store starter in the freezer? I have had some for yeats.
Do you have to add more yeast to the starter after the ten days if not how does future breads rise without yeast.
Dumb question…what are your solutions to leave the bag out on the counter? I don’t have a lot of counter space so having a perpetual bag on the counter is not going to work. Ideas?
How do you make rolls out of my starter?
So I don’t plan on sharing my starters… Do I put them in the freezer? And when I’m ready to use them what do I need to do?
If i make bread once a week, do i keep a starter in the refrigerator, bring it out, feed it, let it sit on the counter over night then take 1 cup to make bread and refrigerate the rest until the next week and then start it over again the same way? This would be after the initial 10 days
Hi there, thank you for the recipe. Would this work with oat milk? TIA
Can I make the whole batch on Day 10 and not keep any starters in order to have 4 loaves instead of 2? Do I just need to double the Day 10 ingredients?
How do you bake it. I’m on day 9 and I’m trying to get prepared. Long story short I don’t know how to bake this
What if I skipped a couple mashing days? I’m at day 10 or 11. Can I continue with it or do I need to start all over?
Can you make plain sourdough bread with this starter?
What should the starter smell like?? I missed day 10 and have had it out on the counter for two extra days before adding the other ingredients. Should I throw it out??
Can I use honey in the starter instead of sugar?
Can I use disposable metal tins for baking this? Not storing starter but only having contact while baking?
When can I start using my starter?