But a sourdough loaf for soups or dinner meals would be helpful. Is there a recipe for this out there? Hi Rachel, I bet your angel delights are the same thing as our instant puddings. Ours come in small boxes, around 3 ounces in size, and are mixed with cold milk as well. Dayna, great question, and I know Cena is looking for one too. Rachel, I never add the pudding. The bread still turns out great. Recipe Zaar is one of my favorite websites for recipes. I used a metal spoon and whisk on day 10 just before separating and baking.
Is the concern about it rising or being safe to eat? To whom this may concern. I have 8 bags of starter I what to know how long do you freeze it for.
And when you thew it out do you start do you start from day one up to day Please email me back. Thank you ms jeff burkett. Hi there, Ms. Burkett, One lady mentioned on this thread that she freezes hers for up to a year with no problems, in fact, she only bakes hers up at Christmas time each year, then sticks her starter in the freezer until the next December. As for what day to start in on once you thaw them, you just need to make a note on your Zip loc bags as to what day you were on when you froze them.
Then start in at that day in the process. I have been trying to read all the comments about the bread to find the answer to my Q, but its just too much. I am on my 5th day on the ziploc bag part. I was wanting bread for Easter Sunday. Go ahead and bake it on day 8, it will be fine. This recipe has a lot of flexibility!
Did I ruin my starter? I have no idea what I was thinking but I added the ingredients on day 3 instead of day 6. Will this be ok? I have kept doing the squishing and going on as the directions say in the meantime. I am due to bake this Saturday. Tandra, just keep squishing and going on, as you say you are. This starter is extremely forgiving. Good luck! Question: I accidentally added 1 cup of water instead of 1 cup of milk on Day 5. Does the recipe require milk is there some enzyme in the milk that triggers a reaction , or is liquid the key ingredient?
Ooh, Sue, that question stumps me. Please let us know how it turns out. Thought I would let you know that my mistake did not ruin the starter.
My bread turned out just fine. Thank you for you help. Thanks, Tandra, for the follow up! I appreciate it, and am glad your bread was a success! I am getting ready to do make my 4th and 5th round off my original start given to me. Like everyone else have tried using different things from blueberries to dried apricots all have been great. Big question can I use Splenda instead of sugar?
Splenda is supposed to be completely interchangeable with sugar. The nice thing with AFB, is you have plenty of starter to experiment with! Mainly because I had several questions upon finding this blog, but have now forgotten them all, save one.
Can you use brown sugar instead of sugar, or maybe interchange, half and half? I am on day 10 today so am getting ready to start baking when I get home from work. I will have some very happy employees tomorrow when I get to work.
I am only saving enough starter for myself and baking the rest. Mary, this site is fantastic. So the thought of all the varieties of things that can be added to this bread is making my pants feel a little tighter. Thank you for such a great place to learn new things and make great friends which I hope to do. Christy, your comments warm my heart!
Sounds like a yummy combo! Congratulations on your pregnancy! That is the best news, will this be your first? This will be my third pregnancy. I have two boys, 7 and We are thinking pink this time round. Anyhoo, I baked last night. I only kept out two starters and made 4 loaves. I made banana walnut and pistachio.
The banana walnut was a huge hit with my hubby. He could stop eating the batter lol. We kept one of the two starters on the counter to start again and froze the other. I went to the store and bought so much pudding the cashier looked at me like I was crazy..
I went online yesterday and did some research. Mary, do you have any suggestions since I will be omitting the full cup of sugar? Definitely looking forward to hanging out here on a regular basis Mary. Hi again, Christy! I have three girls, 10, 7, and 3.
I told them the sex is not negotiable! Yum, your bread sounds delicious. You know, we discussed stevia on another thread, and one of my good friends said she used Stevia both while pregnant and nursing with no adverse affects. I should just order some online! I was assuming that this was some secret recipe that only the Amish had and they sold or gave out starters ….
And, how can one starter from my original starter be given to one person, then they add milk …. Sorry if this question has already been asked. I could force myself to read through all the comments. Just divvy it up on baking day and give your four bags of starter away with instructions or give 3 away and keep one back for yourself!
This last time I baked all but two bags of starter. I kept one, and gave the other one away. I split the remaining starter up for two different recipes and ended up with the equivalent of 4 loaves of bread. It takes two cups of starter per batch, and once you add those day 10 ingredients, you should have a total of 6 cups altogether. I did everything right…. I cooked for an hour, but it seemed like it needed more time???
Hi Angelique, Not sure why it turned out gooey, but it does seem to take a long time baking. Maybe even more in your oven?
Healing Promises Blog Tour. I recieved a starter followed through with the 10 days then divided 4 bags of starters and baked the rest into 2 breads.
It has now been 5 days and have not handed out the starters. I was wondering if I could combine 3 of the starters together and make another bread and keep 1 starter to make more and repeat this same process. Hi Jennifer, Sure you can do that. Some people early in the discusion, around comment 53, asked how to make the bread less cake like.
Nobody answered right off, so I thought I would say that in making the bread, I leave out all the sugar except when feeding the starter. When I bake it I use only the two boxes of pudding called for in the origanal recipe. I do add an additional cup of flour 3 cups instead of 2 to help make up for the missing volume.
Smart to substitute extra flour for the sugar and pudding! Tough question! Wheat flour can be used interchangeably with white flour, so go for it! I hope you eventually give it a try and return here to let us know how it went! Meanwhile, maybe someone subscribed to this thread will reply with a more helpful comment! I made a starter from scratch and have made the bread. I kept one of the bags for myself. Can you tell me is the starter ok if it is not bubbling? AT ALL.
Should I throw it out and start over? Maybe your starter problems are all worked through by now? Give it two or three days to bubble, is my advice, before chucking it!
I recieved a starter in aziploc Friday and I forgot and left it at work. I will not be back to work it is a school till Monday. Will my starter be okay? Will it explode? Do I need to call my boss and have him unlock the building to let me in to get it????
Oh, Angela, yikes, this comment got lost in my inbox notifications! Hopefully it was okay. Let us know! You saved the day. You are welcome! I made many batches of the bread last year, but taking care of my mom now who is dying will not allow me to this year. I miss it.
Let me address those that are so worried about going over two or three days. It is okay. I have even gone four or five and the bread turned out wonderfully.
A few years back, I made it for a whole year after being inspired by visiting Amish country in Pa. Those ladies do not stick to a strict schedule. Somehow, they know how to take a break from it sometimes. They bake most days, but know the starter is still fine if the smell and color are good aftera couple of days.
Weather, house conditions, and quality of ingredients seems to make a difference. And, the more you bake, the better you get at it. I have had to throw out a few messes, but learned well from that.
The most important thing to remember is not to cook it one minute more than you should. Overcooking is the worst thing you can do for this little wonderful thing. If your oven temp is a little off, you need to compensate the time and LEARN the exact minutes to make it what is should be.
Jeannie, thank you so much for this wealth of encouraging tips and AFB helps! Especially in regards to the concern so many have about it not bubbling. This is good info! Hoping you and your mom have some quality time to cherish, as much as possible.
Thank you for your prayers. I have so much respect for you and your website which I visit as much as I can. I wish you were next door to me as so many of us on this website wish you were. You are so sweet and precious and a true woman of God. My mom and I know that the Lord is our true strength.
I took her into my home a year and a half ago knowing with her disease that this time would come. She has truly not only taught me how to live all of these years, but also how to die. Oh Jeannie, your comment was a gift to read.
I wish I could meet you all in person also. I know that taking care of your parents especially when they are suffering, is a test like no other. Hope God can whisper peace and joy to your heart through it all, somehow. Hello Mary: I wrote to you back in March of this year. I frozen my bread starter. Now im ready to make the bread. The date i have on my bag is april Now what my? And when you freeze it is it apost ro feel soft. I have 25 starter and i would like to make them for christmas.
Happy Holiday. It should be as simple as thawing your frozen starters and picking up where you left off. Did you make a note to yourself as to what day in the process you put them in the freezer? Good luck with that! You could make a lot of neat combinations and have an AFB tasting party! Has anyone tried this recipe using wheat flour rather than white?
I am interested in trying to make this a tad more healthy via wheat flour, apple sauce, etc and was curious as to whether or not anyone else already has? If you do try it, would you let us know how it turned out? I made it all the way through the posts and learned a lot!
I am two days late and am glad it is not too late to make the bread. Does it mess up the starter batch if you pour it in while still cold?
Hi Christie, Congrats on wading through all the replies and tips in these comments!!! Hope it turns out great for you! Wow- just finished reading all the comments- I must have been sitting here for hours in an AFB trance! Thanks to everyone who shared their tips and ideas, especially Mary. This thread has been active for- how long? A couple of years perhaps? What a lovely blog, so glad I found it. Congratulations for wading through all of that!
So the big question is, how did your bread turn out? Hopefully great! Would love to hear what kind you made for your first loaf. Not only was it my first AFB, it was my first bread ever of any kind.
Decided to stick with the basic recipe this time around I usually do that the first time I make something but will be experimenting in the future. I did read about freezing in this thread, right? So thank you again. You really do have a wonderful site. Many blessings….. Thank you, Steph! Can Amish friendship bread be made the day before the 10th day or the day after? I will be out of town on the 10th day. Hi Sarah, Yes, you can definitely adjust the baking times to the day before or the day after.
This is really versatile stuff. I added flour to the final recipe before baking to adjust for high altitude and they still fell. Do you have any other suggestions to help with that? Oh no! Maybe someone else will answer this!? I was given a starter, baked two glorious loaves, gave two subsequent starters away and just yesterday added the 1 cup each to my remaining two starter bags.
Of course, the last starter bag, I would then grow to create 4 new starter bags. Mary, thanks for the great site. I look forward to perusing it in the future. Hi Jennifer!
It is a LOT of reading, huh! Did you see the link for the Easier AFB? Yes, freeze that second bag, it will work! I have a search feature on my site for Home-steeped Hope articles! Hope you find what you need, and thanks so much for coming by! Mary and all the other posters thanks for all the info!
I have been making my amish breads without oil! I have subbed 1 cup canned pumpkin or 1 cup unsweetened applesauce and had delish results! Cuts out some of the fat — but no help on the amount of sugar. I even sub applesauce for oil in pancakes and other recipes too, works great!
Let me know if you do ever figure out a way to substitute the sugar! I came downstairs last night on my 10th day to make the bread and the ziploc bag was laying on the counter dripping all over the floor. I am guessing a full cup was on the floor? If I measure how much starter I have left is there anyway to then modify the recipe to match the amount.
For example am I supposed to be starting with 2 cups or 3 cups of starter for the recipe? Then could I just reduce the recipe in kind? Anyone had this happen? Or should I just pitch it and get a new one down the road? Oh Jennifer! What a mess, huh! Good reminder to let the air out every now and then after squishing. If you have a cup of starter left, you can go ahead and make bread and then down the road just get starter from someone else, or start your own batch of starter with this recipe above.
Here is a link to my Easier AFB directions, in which I reduced the amount of ingredients needed to make it less prolific! Today is our ninth day, and this is our second time.
The first time we did it, it turned out wonderful. Today, we woke up and found that the bag had exploded air inside the bag, maybe—but we let it out yesterday! And another thing—while cleaning it up we used a metal spoon, and we accidentally left it in the batter for abouut half an hour. Will it still be okay? My new favorite is to use lemon pudding, lemon juice and poppy seeds, just remember to omit the cinnamon and vanilla.
Wish I was more help. If your batter is at all pinkish or orang-ish, throw it out! Otherwise, you could always give it a try. I am on my 4th round of baking the bread. My problem is that I have given away starter bags to all my friends and family who are interested. I only need to keep one bag of starter for myself, so I end up throwing out 3 cups of starter. How wasteful! What can I do to avoid this? Common problem, lol! You could bake it all into bread and give away the loaves, keeping back the one bag of starter for yourself, and instead of adding so many ingredients, cut them back equally.
Did you see the link here for my Easier Amish Friendship Bread? I received my starter from a friend and, of course, did the proper care and feeding.
I went away over the Easter weekend and did not have time to make my cake no care and feeding — just neglect. I left the starter on the counter for three days passed the day I was to bake.
My cake was wonderful. I just finished my third round of loaves! This way, I have no chance of my starter exploding. Hi Mary- I just spent the last few days reading all of these posts! I love the site and I love the bread!! I just made 4 loaves actually 1 bundt and 2 loaf pans and they turned out well- I did a cheesecake pudding with choc.
Anyway, As you know, the bags keep multiplying and my friends all have a starter now, as Beth said too. Thank you for your help. Hi Jennie! Just let your starter thaw, then bake with it. Mix well, then bake with one cup and divide the rest of the starter into one cup bags. I really want to be able to bake whenever I want more frequently than every 10 days after the first cycle, but I am confused about how to do this.
Does it matter what day of the 10 day cycle I freeze the starter, once it has completed at least one 10 day cycle? Not sure how old the starter is as I received it from my daughter, who had received it from a friend. Also, what day do I consider it when I thaw it? Hi Angela! Yes, it does matter. Those starters perk up immediately or within a few hours when it comes time to defrost them. My starter has been in freezer since Got a bag it and let it thaw.
It smelled yeasty when I first got out but i think it has a vinegar smell now. What do u think? I would give it a small feeding — 1 cup flour, 1 cup sugar, 1 cup milk you can add the milk slowly and use less if your starter is really runny. Since the starter is sitting in the bowl for a long period of time, it could leach stuff from the wood. You always treat it as Day 6 coming out of the freezer.
Make sure your starter is active and bubbly when you freeze it — a flat starter going in will be a flat starter coming out! I hope you have fun and please share any photos of what you make! Does freezing work for the sugarless starter, too? Those starter bags in the freezer did great. HI Carina! I made starter a few weeks back and split it into 7 bags. Gave 2 away and with everything going on at the time just threw the rest in the refrigerator… and forgot about them.
Will they be ok to put in the freezer now or should I dump them and start over? Hi Kristy! You should only freeze starter that is active and thriving — freezing old or inactive starter just results in taking up freezer space with something that will most likely fail when you try to revive it. Hi Margie, we have bags of starter in our freezer dating back to If so, thaw the other bags.
Otherwise you can start a new batch of starter from scratch. Do you have to bake the AFB in a glass pan or can it be metal, such as aluminum? And what am I doing wrong if the outside of my bread is kind of hard. It tastes good but the crust is hard. Bake it in regular loaf pans, the oxo ones are amazing. I was just gifted a set of two, and there is hardly any clean up. The bread comes out nice and clean. When you are mixing it, that is when you want to use glass.
I use to use plastic but after researching this site I went to glass. As to the outside being crunchy, perhaps the internal temperature of your oven is a little hotter then it registers. Try baking at 45 minutes. Hi Bonnie! You can try to cover it with foil for the last minutes if this continues to be a problem. Aluminum is not a good idea, but a coated metal pan is fine. If there are scratches in the pan, however, so that the metal shows through, it could affect the batter.
We use nonstick metals pans and ceramic pans in the Kitchen. I do have one question, you stated mixing the batter in plastic can become an issue, but freezing in the plastic is fine. I have a 2 cup freezer container that would be perfect for my intentions.
Would it be ok, in your opinion to freeze it in this plastic ziploc container loaf shaped instead of a bag? The only reason we recommend the Ziploc bag is because each bag contains one cup of starter not two , which makes it easy to grab a bag when you want to bake.
If you want to bake it all, however, then it should be fine. Thank you so much for this information. The longest batch I had going led to 10 sets. I grew tired of having to throw starters away because nobody wanted them or was continuing their own. I never thought I could freeze them, until I learned differently tonight. Ironically, I am due to fix my first two loaves tomorrow, creating two fresh starters.
One will be frozen, and since I have a food saver now….. I will freeze in a container immediately and once frozen, vacuum seal it. I am also making a lot of this bread to freeze at the same time. I have a starter that is currently on Day 5. I realized that with family coming in, I would rather hold off on this one and start it to bake at the end of next week. Or should I wait and freeze it on another day? Thanks for your help!! Thanks so much for your quick reply!
I decided not to freeze. I feed on Day 6. Today is my second Day Is it okay to do so? Thanks again! I got my start out of the freezer and started it like day 1 now on day 6 i added the 1cuo sugar 1cup flour 1cup milk. But itbhas not swelled or anything does this mean it is no good?
Have i ruined it? Or do i continue on? Thanks for posting the great options. I received my started a couple of days ago and will be in a hotel on day Would it mess the process up if I divided it out and then baked my portion on day 8? Thank you for this tip! So in two days will be the 10th day, I will bag up starters, and bake a load for me! Thanks again. Debbie Wagner. Just a quick question: my starter is pretty good. Or should I just start over? Hi Ashleigh! I would try to feed it more often, even if it means pouring some of the starter out if you get overwhelmed.
Starters are happiest when they are fed often and kept in warm, cozy kitchens. Thanks so much for this post. I am so excited to start the starter and then freeze it because I stopped making friendship bread because I was overloaded with baggies of starter. Now, I can use the starter when I want and keep freezing it and give it away as a gift with recipes and your site. When taken out of the freezer, the starter can be counted as Day 1, Day 6, or Day But I could start it on Day Is that correct?
Are the other nine days unnecessary in the process then? How important are the nine days of processing? I used to have the Amish Starter but it died when we went out of town, can you tell me how to make a new starter?? My family loved that bread!!!
It is extremely versatile. However, most people who have heard of Amish Friendship Bread are only familiar with the Sweet Cinnamon Bread that is typically made with the starter. You can do so much more! I have been making this bread off and on for years. I like to make small loves of the Cinnamon Bread to give to friends and church members.
It is often requested by those who have received a loaf! A recent favorite is my Blueberry Muffin recipe. My daughter Laura loves these muffins! I make a number of different recipes with the starter and I will be sharing some of these recipes with you during the upcoming weeks — so stay tuned! I received my first batch of the starter several years ago from a lady in town who had been making the bread.
I had tasted it and requested the starter. Typically, if you receive the starter from a friend, you will get your starter in a gallon size baggie along with a piece of paper with the instructions for maintaining your starter by feeding it every 5 days and the recipe for making the bread every 10 days. First of all, sourdough starters are very forgiving. Your starter is not doomed for failure. Just go ahead and feed the starter and keep going. This does not need to happen! Simply write on your baggie the date and the day you were on i.
Day 6 and put it in the freezer. Pick up where you left off when you thaw it out. It still works beautifully and I am able to bake bread on my schedule. In order to make each of the recipes I will be sharing over the next few weeks, you will need to keep the following starter alive by feeding and nurturing it.
Feeding the starter is a 10 day process and takes very little time each day. Thank you for your real world tips on the starter! Your wise words were just what I needed to reclaim my confidence with this fun, old fashioned recipe. Dissolve yeast in warm water. Place all ingredients into a large bowl and stir until mixture is creamy.
This can be a covered bowl or a gallon size zipper bag. You can cover your bowl with plastic wrap or with a tea towel like I did. Let the mixture stand in a warm place to ferment for 2 days. It will bubble and have a pleasant sour odor. After the second day, you start your Friendship Bread. You should have 1 cup of starter. Do not refrigerate the starter; you want to leave it out on the kitchen counter.
Keeping it in the fridge will slow down the growth of yeast and you will not get the desired results from this starter. However, if you need to take a break from the starter i. Thaw and start over where you left off.
Day 6,7,8, and 9 — stir each day. On day 10 add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir and put 1 cup of mixture in another container. This will be your starter that you keep going. Tomorrow you will begin this process over. Put a lid on the container or use a gallon size zipper bag. I have actually gone several days without baking the bread and it works fine.
If you do not have a friend to share the starter with, bake a double batch of bread or other sourdough recipes or throw the starter out, or place it in the freezer to use at a later date. If you have two friends to give some of the starter, take 1 cup each and put into gallon size zipper bags to give away.
If you only take out 1 cup of starter to save for the next batch, you will have enough starter left to make 4 loaves of the basic Sweet Cinnamon Bread. If you take out your starter and the two starters for your friends, you will only have enough left over to make 2 loaves of your quick sweet bread. There is no way to keep up with it! You do NOT have to feed your started a full cup of each flour, sugar, and milk. And when a friend asks you for some starter — and they will when you gift a loaf of the bread — you can feed your starter more so you have extra to share.
Mix all ingredients together well. Pour into 2 greased loaf pans. I'm a pastor's wife and homeschooling mom living in the beautiful Appalachian Mountains of Southeastern KY. I believe in finding freedom from perfection and living life with purpose and I want to help you do exactly that. This post may contain affiliate links. You can read my disclosure policy here.
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Note: This post is an updated version of my original tutorial. Table of Contents. If you are using a zipper bag you will mush the ingredients around instead of stirring. Also, if the bag gets air in it, please let the air out or it will eventually pop. Take your 1 cup of starter: Day 1, 2, 3, and 4 — stir each day.
Day 5, add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir well. Instructions Dissolve yeast in warm water. Remember, do not use a metal bowl or spoon at anytime during this process or on baking day. It's baking day! Notes If you have two friends to give some of the starter, take 1 cup each and put into gallon size zipper bags to give away.
Ingredients To the 2 cups of starter you will add the following: 2 tsp. Bake for 20 minutes and sprinkle the tops of the bread with cinnamon sugar generously.
Continue baking for 15 — 20 minutes until golden brown or until a cake tester comes out clean. If you have 4 cups of starter simply double the recipe. Share It was perfect.
I was really happy tofind out I could freeze my starter. Love that you can freeze it! This is a great option! Just learned not to refreeze starter which I have better idea to freeze in1 cup size. Thanks for info! The tutorial that I have found most helpful has been how to freeze and store the starter, but all of them have been helpful to me in my sour dough journey. This is the best info ever! Sometimes I just get tired of starter and need to save it for later.
This has helped me sooooo much. I usually store bags in the freezer. Love this stuff and so do everyone I bake for. Having what seemed like a sinkful of starter I was happy to find this tutorial and freeze some for future use! Useful instructions. I began my own starter and have 3 cups I was hoping to keep growing. Do I need to change my feeding ratios? I was so excited to find all of the info and recipes on your site! Have you ever tried dehydrating some starter to save for later?
I freeze mine with great success, take it out once a year, feed it and make as much starter as I want to have in the freezer for throughout the year. I appreciate your work! Thank you! Hi Jenni! Hi Wendy, feeding day is usually Day 6, and yes! You can definitely freeze your starter as long as its within twenty-four hours of feeding.
Happy baking! Instead of adding to it, can I just store it in the freezer like it is? Hi Bonnie! Hope this helps! Hi Linda!
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