Recipe different types of Amish Friendship Bread starters

[Kathy in FL]

Doing a science experiment with my 10 year old son. Thus far we have 8 varieties made up and sitting on the kitchen counter watching them do their thing. I got them from http://www.friendshipbreadkitchen.com/recipe-box and the varieties are:

Amish Friendship Bread Starter (traditional using yeast)
Amish Friendship Bread Starter (Gluten-Free)
Amish Friendship Bread Starter (Gluten-Free and Casein-Free)
Amish Friendship Bread Starter (Paleo)
Amish Friendship Bread Starter (Potato Flake)
Amish Friendship Bread Starter (Sugar-Free)
Amish Friendship Bread Starter (Vegan)
Amish Friendship Bread Starter (Yeast-Free)

I am going to post the recipes and starter instructions here in case anyone else is interested in them.

 

[Kathy in FL]

Here is the version that uses Yeast.

Ingredients

1 (0.25 ounce) package active dry yeast
1/4 cup warm water (110° F/45° C)
1 cup all-purpose flour
1 cup white sugar
1 cup milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork. 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. For the next 10 days handle starter according to the instructions for Amish Friendship Bread.

Kitchen Notes

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.

NOTE: Do not refrigerate starter while it is processing. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

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 to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. *Most people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.* Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

 

[Kathy in FL]

Amish Friendship Bread Starter Recipe (Gluten-Free)

I honestly wasn't too impressed with the instructions for this. It requires that you start with a commercial gluten-free flour. If you have your own mix of gluten-free flour then you might want to try that instead. That gluten-free "flour" at the grocery store ain't what you would call cheap. It also requires gluten-free yeast and I had to go to a health food store for that ... ugh. But this is a science experiment so I didn't squeak too much (actually I did but I tried really hard not to.).

------------------------

Amish Friendship Bread Starter Recipe (Gluten-Free)

1 (0.25 ounce) package gluten-free active dry yeast
1/4 cup warm water (110° F)
1 cup gluten-free flour
1 cup white sugar
1 cup milk

Directions
1.In a small bowl, dissolve yeast in water. Let stand 10 minutes.
2.In a glass, plastic or ceramic container, combine flour and sugar. Mix thoroughly.
3.Slowly add in milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly.
4.This is Day One of the ten-day cycle. For the next 10 days handle starter according to the instructions for Amish Friendship Bread and use gluten-free flour when feeding on Day 6 and Day 10.

Kitchen Notes

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.

NOTE: Do not refrigerate starter while it is processing. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

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 to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. *Most people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.* Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

 

[Kathy in FL]

You really have to be on a restricted diet for this to make much sense to me. I'm not knocking it if you are, I'm just kinda flabbergasted at the cost of adjusting your diet if you have this type of problem.

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Amish Friendship Bread Starter (Gluten-Free and Casein-Free)

1 (.25 ounce) package active dry yeast
1/4 c warm water
1 cup gluten free flour blend (such as King Arthur)
1 cup white sugar
1 cup vanilla almond, soy or coconut milk

Directions
1.Dissolve the yeast in water. Let stand 10 minutes.
2.In a 2 quart glass, plastic or ceramic container, combine the flour and sugar and mix thoroughly.
3.Slowly add the milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly.
4.This is day one of the ten day cycle. For the next ten days, handle starter according to the instructions for Amish Friendship Bread.

Kitchen Notes

Use gluten-free flour blend and almond, soy or coconut milk on days 6 and 10 for feeding.

Kitchen Notes

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.

NOTE: Do not refrigerate starter while it is processing. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

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 to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. *Most people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.* Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

 

[Kathy in FL]

Amish Friendship Bread Starter (Paleo)

This should wind up being real popular with some people. I am a little dubious about how well it works but I have a girlfriend that I used to work with that says that it does so I'm giving it a chance.

--------------------------

Amish Friendship Bread Starter (Paleo)

Ingredients

1 cup almond or coconut milk
1/2 cup coconut palm sugar
1/2 cup almond flour
1/2 cup arrowroot starch/flour

Directions

1.In a 2 quart glass, plastic or ceramic container, combine the flour and sugar and mix thoroughly.
2.Slowly add the milk.
3.Cover loosely and let stand at room temperature until bubbly.
4.This is day one of the ten day cycle. For the next ten days, follow directions for Amish Friendship Bread starter using the above ingredients, and on Day 10, feed with 3/4 cup each of almond flour, arrowroot starch and sugar, but 1 1/2 cups of the coconut milk.

Kitchen Notes (from the website)

From Beverly Horner: “I used homemade vanilla almond milk in the starter because that’s what I had on hand. If you use almond or coconut milk with added ingredients, it may change the recipe. Homemade is so easy so I highly recommend it. On Day 6 use same amounts as in original starter. On Day 10 use 3/4 cup almond flour and arrowroot, raw sugar and almond or coconut milk. On Day 10 use the coconut milk.”

Kitchen Notes

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.

NOTE: Do not refrigerate starter while it is processing. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

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 to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. *Most people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.* Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

 

[Kathy in FL]

I've made a potato flake cake before so this can't be too different in its end result. I'm wanting to see if this really rises as a starter however.

------------------------

Potato Flake Amish Friendship Bread Starter

Ingredients

3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoon active dry yeast

Directions
1.In a glass or plastic container with a lid that has several holes in it, combine potato flakes, sugar, water and yeast.
2.Cover and let starter sit on the counter for 5 days.
3.Stir starter every day with wooden or plastic spoon.
4.On the morning of Day 5, feed your starter with 3 tablespoons potato flakes, 3 tablespoons white sugar, and 1 cup warm water.
5.In the evening, take out 1 cup of starter and use in a sourdough recipe.
6.Place the remaining starter into the refrigerator.
7.Repeat step 2 every 5 days.
8.If starter is to be used in a recipe, then let 1 cup of starter sit at room temperature for 6 hours and refrigerate the rest. If starter is not to be used then either throw away or give away 1 cup each time you feed it.

 

[Kathy in FL]

Amish Friendship Bread Starter Recipe (Sugar-Free)

I'm interested in seeing how this one works out. My father is diabetic and so are a lot of his buddies to one extent or the other. Be nice to be able to offer my mom this option for having them a treat when they come over.

------------------------

Amish Friendship Bread Starter Recipe (Sugar-Free)

Ingredients


1 (0.25 ounce) package active dry yeast
1/4 cup warm water (110° F/45° C)
1 cup all-purpose flour
1 cup milk

Directions
1.In a small bowl, dissolve yeast in water. Let stand 10 minutes.
2.In a 2-quart glass, plastic or ceramic container, combine 1 cup flour. Mix thoroughly with a whisk or fork.
3.Slowly stir in 1 cup milk and dissolved yeast mixture.
4.Cover loosely and let stand at room temperature until bubbly. Consider this Day 1 of the 10 day cycle. For the next 10 days handle starter according to the instructions for Amish Friendship Bread and omit the sugar when feeding on Day 6 and Day 10.

Kitchen Notes (from the website)

The surface of the starter may have a chalky, powdery-like substance. If so, just stir back into the starter. Remember to leave the starter at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Kitchen Notes

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.

NOTE: Do not refrigerate starter while it is processing. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

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 to the bag: 1 cup flour, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl. Add 1 1/2 cup flour, 1 1/2 cup sugar substitute, 1 1/2 cup milk. Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. *Most people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.* Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

 

[Kathy in FL]

Ok, this one is definitely a little different and I've included some comments from the website below as well.

-----------------------

Vegan Amish Friendship Bread Starter

Ingredients

1 cup warm water
1 tablespoon sugar
1 cup flour
1 tablespoon yeast

Directions
1.Mix together the ingredients.
2.Let starter sit for two days.
3.Then stir down the starter and add in 1/2 cup flour, 1/2 cup warm water, 1/2 teaspoon sugar.
4.Let starter sit for 12 hours.

Kitchen Notes (from the website)

From Danielle Chilliwack: “The starter does one batch, so you have to make a fresh starter each time you want to make the bread.”

"I use warm coconut milk (full fat) and it tastes MUCH better…equally rich but much easier on the digestive track than the dairy based one. I would seriously consider altering this recipe to reflect that, given that this starter is much closer to a sourdough starter, and using a vegan milk such as coconut mimics if not outshines the rich robust creamy flavor of original Amish Friendship bread."

"I have actually made vegan Amish friendship bread in the past, using the regular starter recipe but substituting milk for soy milk. It works with almond, oat, hemp, rice or coconut milk as well. If you do this, it makes the regular amount of starter, so you don’t have to make a new starter batch each time, and, like friendship bread is supposed to be able to do, you can split and share it! Later in the recipe if eggs are called for you can substitute each egg with a tbsp of ground flax whipped in 3 tbsp of water. You can replace butter with vegan margarine and sometimes oil. I put candied pineapple, and cinnamon in mine, it is impossible to tell it’s vegan and it can be made with whole grain flours to add fibre and make it healthier"

 

[Kathy in FL]

Amish Friendship Bread Starter (Yeast-Free)

And here is the one that I grew up making and using. It doesn't start out with any yeast at all.

------------------

Amish Friendship Bread Starter (Yeast-Free)

Ingredients

1 cup all-purpose flour
1 cup white sugar
1 cup milk

Directions
1.In a 2-quart glass, plastic or ceramic container, combine flour and sugar. Mix thoroughly with a whisk or fork.
2.Slowly stir in milk.
3.Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. For the next 10 days handle starter according to the instructions for Amish Friendship Bread.

Kitchen Notes

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.

NOTE: Do not refrigerate starter while it is processing. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

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 to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. *Most people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.* Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

 

[Kathy in FL]

bump.

Thought someone might find these useful.

 

[Kathy in FL]

And for those of you who think that Amish starters are only for sweet breads here is a recipe for Dinner Rolls.

Amish Friendship Bread 30-Minute Dinner Rolls

Get these warm and fluffy Amish Friendship Bread sourdough dinner rolls on the table in 30 minutes.

www.friendshipbreadkitchen.com

 

[Grouchy Granny]

Amish Friendship Bread - the gift that keeps on giving!

Made it years ago and finally got tired of the starter so I parceled it out to anyone who would take it.

 

[Grouchy Granny]

Kathy -

You got a recipe for sourdough starter? I could look through my bread cookbooks, but am currently too lazy to do so.

Fav bread cookbooks - Bread Bakers Apprentice, Rose Levy Berenbaum Bread Bible and Bernard Clayton Jr. Complete Bread Cookbook.

Really like Roses' as it uses honey instead of sugar and dried non-fat milk.

 

[mourningdove]

Thank you!

 

[AlaskaSue]

And for those of you who think that Amish starters are only for sweet breads here is a recipe for Dinner Rolls.

Amish Friendship Bread 30-Minute Dinner Rolls

Get these warm and fluffy Amish Friendship Bread sourdough dinner rolls on the table in 30 minutes.

www.friendshipbreadkitchen.com

Wow! I love the divided copper pan she uses for baking them!!

 

[PJM]

Kathy -

You got a recipe for sourdough starter? I could look through my bread cookbooks, but am currently too lazy to do so.

Fav bread cookbooks - Bread Bakers Apprentice, Rose Levy Berenbaum Bread Bible and Bernard Clayton Jr. Complete Bread Cookbook.

Really like Roses' as it uses honey instead of sugar and dried non-fat milk.

I have baked my way through nearly every recipe in “The Bread Bakers Apprentice “ Love that book.

 

[spinner]

Sourdough Starter

This is the tried-and-true method we use for making sourdough starter here at King Arthur, and we feel you'll have success with our sourdough starter recipe.

www.kingarthurflour.com

 

[Grouchy Granny]

I have baked my way through nearly every recipe in “The Bread Bakers Apprentice “ Love that book.

The family favorite is the Casatiello (sp). Been known to vary it and use diced jalapenos (drain and dry first) and sharp cheddar cheese instead of the sausage. Or diced ham and cheese - yummy!

His breads are infinitely variable which makes it even more fun.

 

[MaisieD]

Amish Friendship Bread Starter (Yeast-Free)

And here is the one that I grew up making and using. It doesn't start out with any yeast at all.

------------------

Amish Friendship Bread Starter (Yeast-Free)

Ingredients

1 cup all-purpose flour
1 cup white sugar
1 cup milk

Directions
1.In a 2-quart glass, plastic or ceramic container, combine flour and sugar. Mix thoroughly with a whisk or fork.
2.Slowly stir in milk.
3.Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. For the next 10 days handle starter according to the instructions for Amish Friendship Bread.

Kitchen Notes

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.

NOTE: Do not refrigerate starter while it is processing. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

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 to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
Pour the entire bag into a nonmetal bowl. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. *Most people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.* Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

Thanks for this recipe. I'm going to start it tomorrow!