Here's another friendship bread recipe and
detailed instructions for this starter.
Friendship Bread Starter
Ingredients for Starter:
1 package active dry yeast
1 C. cup milk
1 C. flour
1 C. sugar
Procedure to make Starter:
Note: DO NOT use metal bowls or spoons and DO NOT refrigerate.
Dissolve yeast in small amount of warm water. Mix all ingredients together in an
ample sized bowl or jar (it WILL grow). This is Day 1 of the starter.
Day 1: Mix starter ingredients in bag or nonmetal
container and set aside. (For smoother batter, mix flour and sugar together,
then add milk.)
2-4: Stir or squeeze bag.
Day 5: Add 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6-9: Stir or squeeze bag.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Then put 1 cup starter
mixture into each of three containers. Keep one to start over with (can be
frozen) and give two away with instructions.
When giving starter away, only half fill the container and
provide for some ventilation (ie. small hole in top of jar). The starter does
expand and unless the gases caused by the fermenting process are allowed to
escape, they will build up and could cause the lid of the container to pop off.
Store the remaining starter in a container in the refrigerator and begin the 10
day process over again when ready. You can also freeze this starter in 1 cup
measures for later use. Frozen starter will take at least 3 hours at room
temperature to thaw before using.
This starter is from
Amish Friendship Bread
1 package active dry yeast
1 C. warm water
1 C. buttermilk, at room temperature
1 C. bread flour
1 T. sugar
1 C. starter
1 1/2 C. lukewarm water
2 C. bread flour
2 T. vegetable oil
1 T. sugar
2 t. salt
3 1/2 C. bread flour, divided use
1/2 t. baking soda
2 T. butter, at room temperature
Make the starter:
Dissolve the yeast in warm water in a warmed glass bowl. Whisk in the
buttermilk, bread flour and sugar until smooth. Cover loosely with plastic wrap
or cheesecloth. Allow the mixture to stand, at room temperature, for 5 to 7 days
or until the mixture is bubbly and has a sour aroma. A clear liquid will form on
the top of the starter 6 to 12 hours after the original mixing; that is normal.
Stir mixture every day with a fork. After the mixture is done fermenting, cover
and refrigerate until needed.
For every cup you take out of the starter, add 3/4 cup bread flour and 3/4 cup
liquid, such as buttermilk, milk or water. Stir the starter and let it sit at
room temperature for one day, then cover and refrigerate again. If the starter
is not used for more than two weeks, scoop out 1 cup, then feed it as usual,
adding 3/4 cup bread flour and 3/4 cup liquid.
Make the sponge:
Remove 1 cup of starter and place in a large bowl; allow it to come to room
temperature. Add the lukewarm water, then whisk in the 2 cups bread flour until
smooth. Cover loosely with plastic wrap or cheesecloth and let stand at room
temperature for 1 to 2 days. The longer you leave it, the more biting and
''sour'' the flavor of the sourdough bread.
Make the dough:
To the sponge add the vegetable oil, sugar and salt; mix well. In a small bowl,
combine 1 cup of the flour with the baking soda; gradually add to the sponge
mixture. Add remaining 2 1/2 cups flour, 1/2 cup at a time, mixing each time
until incorporated. Note that the total 3 1/2 cups is an approximate amount of
flour. When enough flour is added, the dough should be soft, springy and not
Knead dough with dough hook on electric mixer or by hand for 10 minutes. Butter
or oil the top of the dough, cover with plastic wrap and allow the dough to rise
1 hour, or until doubled, in a warm, draft-free place (about 85°F.).
Punch the dough down firmly and divide in half. Transfer one half to a floured
surface and roll out to a 12 x 15-inch rectangle. Roll the dough up tightly,
starting from the longest side. Seal the sides and ends by pinching the dough
firmly together with your fingers. Pat and form into a smooth roll and transfer
to a greased baking sheet that has been coated liberally with cornmeal. Repeat
with the other half of the dough, placing the second loaf on a second sheet.
Cover and allow the loaves to rise for 1 hour, or until doubled, in a warm,
Preheat the oven to 375°F. With a sharp knife, lightly score the top of each
loaf with 4 diagonal cuts. Bake for about 40 minutes. (Finished loaves should
sound hollow when tapped.) Remove loaves to a rack to cool and rub with the
Makes 2 loaves.