Amish Friendship Bread Starter Recipe & Printable (2024)

FAQs

Is amish friendship bread starter the same as sourdough starter? ›

Since it involves sugar and milk, Amish friendship starter has a sweeter taste than standard sourdough starter, and it does require commercial yeast to take off, but its principle is still the same — share what you have with others.

Timing and Temperature

This is usually the case in cold environments (AC under 70F, winter kitchens). If your starter is barely bubbling or not bubbling at all 12-24 hours after the last feeding, simply stir it again and let the jar sit for a day or two. Then feed again and see if you get bubbles.

You should store your starter in the fridge if: You plan to bake 2-4x a month. If you don't have a plan to regularly bake, then freeze your starter. Refrigerated starters still have to be fed regularly, and if you are not using it, you'll need to discard some starter regularly as well.

Can You Freeze Amish Friendship Bread? You can freeze both the starter and the baked the bread. If you freeze the starter, it will last for years in the freezer. Stick it in the freezer and write the date on the bag.

The original instructions for Amish Friendship Bread states that you should not use metal bowls or utensils. The original reason was because there's a chemical reaction that occurs between the fermenting starter and metal.

A Herman starter or Amish Friendship Bread Starter is typically made with milk, flour, sugar and commercial yeast. A sourdough starter is generally made only of flour and water.

Generally, you can substitute a packet of yeast for 100g of sourdough starter. If your recipe uses less than a packet of yeast, you can use less sourdough starter, however it won't make too much difference because of the way wild yeast works.

Alcohol, sometimes called hooch, is a sign that your starter is hungry and needs to be fed. You may see a layer of amber colored liquid either on top of the starter or somewhere in the middle. You can just stir it into the starter, use or discard a portion as usual, then feed what's left. It should be fine.

stir your starter in between feedings - try stirring it twice in between feedings and really give it a chance to get oxygen into the mix. This will help to activate your starter without too much effort.

*Do not try baking with your starter right after feeding it. Allow time for it to grow and feast on the flour before using it. Starters are usually ready to bake with around 4-12 hours after a feeding depending on the amount you feed your starter. The larger the feeding, the more time it needs to ferment.

Why does my Amish friendship bread sink in the middle? ›

Keep the oven door closed while your Amish Friendship Bread is baking. You may be tempted to peek, but sudden temperature drops can result in the bread collapsing in the middle.

Yes, AFB starter is hardy, but it needs to be fed. If your starter turns pink or has pink splotches, throw it out.

Just smear some fresh sourdough starter in a thin layer over a piece of parchment paper and let dry. Once dry, the starter will easily separate from the paper and can be ground up into small pieces and placed in a plastic ziplock bag. Store your starter in the freezer for as long as you like.

One of the main differences between a regular sourdough starter and an Amish Friendship Bread starter is that the latter is sweet, so I made sure to stock up on sugar before making the bread. (I already had a giant Costco-sized tub of cinnamon on-hand, because cinnamon is life.)

If your starter looks discolored with a pink or green tinge, has mold (a no-brainer but worth mentioning), or if the sharp acetone smell doesn't go away, discard your starter and make a new one from scratch. It's sad, but so is food poisoning. The rule in the Friendship Bread Kitchen is: when in doubt, throw it out.

Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use.

Daily Feeding: If you maintain your starter at room temperature (around 70-75°F or 21-24°C) and want it to be ready for baking within a day or two, daily feedings are recommended. Discard a portion of the starter and feed it with fresh flour and water every 24 hours.

Your sourdough starter is the foundation of baking sourdough bread. Through proper maintenance and a little attention, it can last indefinitely and provide you with countless healthy and delicious loaves of bread.

METAL: Stirring your starter with a metal spoon or placing it in a metal bowl won't kill your starter. While we don't recommend making or keeping your starter in contact with reactive metals like copper or aluminum, stainless steel is harmless.

Ultimately, what you call your sourdough starter, mother dough, chef, levain, etc., is up to you. Much of this is cultural, and each culture seems to have its terminology, but it's also a preference. They're all preferments, and they all help bring flavor, aroma, and keeping qualities to your bread.

What is a good substitute for sourdough starter? ›

But what if you're craving that distinctive tang and don't have a sourdough starter on hand? Enter yogurt — the unexpected substitute that can give your bread that familiar zing while creating a unique twist on the classic.

A poolish is a version of sourdough starter or preferment, except that poolish is made with commercial yeast as opposed to natural or wild yeast. A poolish also requires much less time than a sourdough starter. Both poolish and sourdough starter are fed with wheat flour and fermented at room temperature.

Looking at this in more detail, there are two different types of starters: Liquid starter: around 90 to 100% hydration (as much water as there is flour) Stiff starter: between 50 to 65% hydration (about half as much water as there is flour)