Amish Friendship Bread Starter Recipe

Although there are a lot of steps to this recipe, it really is a simple process to make the starter and the bread. Although not the healthiest food option, the finished bread is delicious!

Before starting:

* Write the daily directions below on a gallon-size Ziploc Bag.

* Do not use metal containers or utensils.

* It is normal for the batter to rise, bubble and ferment. If the bag has air in it, simply let the air out and seal the bag again.

* Store the starter at room temperature. Do not refrigerate.

Ingredients

• 1/4 cup warm water about 110 degrees
• 1 package active dry yeast (2 1/4 teaspoons)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 cup milk (2% or higher fat)

Instructions

1.Pour the warm water into a small glass bowl.

2.Sprinkle the yeast over the water. Let this stand for 5-8 minutes to allow it to dissolve.

3.In a larger glass bowl (or plastic bowl. Don't use metal bowls or utensils for sourdough), mix together the flour and sugar with a wooden spoon.

4.Stir in the milk and then the yeast mixture.

5.Cover loosely with plastic wrap and allow it to stand until bubbly.

6.Once the mixture is bubbly, pour it into a gallon-size zippered plastic bag and seal. Do not refrigerate. Allow the sourdough mixture to sit out at room temperature. This counts as Day 1

Day 1: Do nothing.

Day 2: Mash the bag.

Day 3: Mash the bag.

Day 4: Mash the bag.

Day 5: Mash the bag.

Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup of milk. Mash the bag.

Day 7: Mash the bag.

Day 8: Mash the bag.

Day 9: Mash the bag.

Day 10: Pour the starter into a non-metal bowl. Add ½ cup flour, ½ cup sugar, and ½ cup milk.

* Mix well and then measure 1 cup of starter into a fresh gallon Ziploc bag.

* If you prefer, you can keep one cup of starter and then use the rest to make bread or other recipes.

* If sharing with others, measure out 1 cup of starter each (you should have around 4 total) into fresh gallon Ziploc bags. Keep one bag for yourself and give 3 or 4 to friends along with a copy of this recipe.

Last updated December 13, 2021