Amish Friendship Bread Starter

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similar to a sourdough starter, but the added sugar and using milk instead of water makes this starter more appropriate for sweet quickbreads. not recommended for San Francisco-style sourdough bread. make sourdough pancakes with this starter.

this starter takes at least 10 days for it to ferment to a good bubbly consistency.

recipes that I've used this with:
deconstructed Amish Friendship Bread
Kringla

servings: 9 cups of starter.
if this is too much starter for you, try using only 1/3 cup of flour, milk and sugar per each addition on 1st, 5th and 10th day, so that you will end up with around 3 cups total instead of the whopping 9 cups.
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided*
3 cups milk, divided for 1 cup incremental addition
 
Directions
1. In a small bowl, dissolve yeast in water. Let stand 10 minutes.
2. 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 at room temperature until bubbly. Consider this Day 1 of the 10 day cycle.
3. Days 2 thru 4: stir starter with a spoon.
Day 5: stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 thru 9: stir only.
4. Day 10: stir in 1 cup flour, 1 cup sugar and 1 cup milk.
5. 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 starter in a container in the refrigerator, or begin the 10 day process over again. Once you have made the starter, you will consider it Day One, and thus ignore step 1-2 in this recipe and proceed with step 3.
 
Notes:
Be sure to use water as free from minerals and chlorine as possible as it could affect the yeast action. Be careful that you don't use aluminum utensils or bowls as it could also affect the yeast. Others have said to avoid all metal objects but I don't see why stainless steel can't be used.

You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using. Wrap extra cakes in waxed paper, then in foil, then place in plastic bags in the freezer. Possible to last for a few months. Take out frozen starter let it sit for the 10 days, not adding the extra 3 cups on the 5th or 10th day, just stir each day. On the 10th day, use as normal in any recipe calling for sweet bread starter.

*Try subbing brown sugar for the white granulated sugar.

Starter is bubbly on first day and doubles in size, deflates a little by the next day and remains bubbly. On the 5th/6th day after being "fed", starter again, almost doubles in size, deflates a bit and remains bubbly. I notice a fairly strong alcoholic smell. Dissipates a bit upon stirring.
Categories:
Meal   SnackCooking Method   Baked
Main Ingredient   Rice/GrainsPrep Time   more than 2 hours
Features   Vegetarian




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