Amish Friendship Bread Starter

The first time I was given an Amish Friendship Bread Starter was in 1981 during my first year of teaching. I wasn’t impressed with the look, but I went with the trend and participated . The smell of the final product baking and the taste once done was warm and comforting, like a dear friend. Whether this is the exact recipe I made then or not, I don’t know, but I will attempt to revive my senses to that scenario again. With the kitchen as my quarantine arena, here she goes….Oh, the anticipation! (This will help pass at least 10 of these days ahead…..) *Pictures of the daily progressions are shown for your comparisons. The recipe is not officially linked yet, but will be once completed.

The Beginning of the Starter:(aka: Day 1)

In a small glass measuring cup, heat water to 110 degrees. Stir in the yeast and let it rest for 10 minutes.

In a glass bowl, whisk together the flour an sugar. Add the yeast mixture and milk. Whisk/stir until smooth. Cover with a clean towel on your kitchen counter. This is “Day 1.”

Days 2-5 :

Mix it with a wooden spoon. If you put it in a Ziploc plastic bag, you will need to release the air from the bag first, then mash/massage it. Cover the bowl/seal the bag. Repeat through day 5.

Day 2:

Day 3:

Day 4: The starter seemed a bit thicker when I stirred it today (with a wooden spoon…lol.)

Day 5:

Day 6:

Add  1 cup of flour, milk and sugar. Mix with a wooden spoon.

Day 7 – Day 9:

Stir with a wooden spoon.

Day 8:

Day 9:

Day 10: Add 1-1/2 cups each of flour, milk and sugar. Mix with a wooden spoon. Reserve one cup of starter to use for baking. Place 1 cup in Ziploc bags, with directions, to give away to friends or to freeze.

Now, link here for the Amish Friendship Bread recipe using this starter!