1000a Amish Friendship Bread Starter
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
1000a Amish Friendship Bread Starter
John D. Holder, University of New Mexico, Albuquerque
I have made friendship bread several times with a gift
starter, and I have a pretty good guess as to how to make
one. This is slightly different than most sourdough-type
starters. I would either dissolve one package of dry active
yeast in a half cup of warm water or milk. If you use
water, add one cup milk, one cup flour, and one cup of
granulated sugar. If you use milk, add one half cup milk,
one cup flour, and one cup of granulated sugar. Set in a
warmish place, like near the stove, and stir once daily for
5-10 days. This makes about 3 cups of starter. Most
recipes for friendship bread that I've seen call for one
cup of starter to start out with, so as tradition dictates I
would keep a cup of starter for myself and give the other
two cups to two friends with the recipe.
AMISH FRIENDSHIP SOURDOUGH (MUFFIN) STARTER
Henry Troup, Bell Northern Research, Ottawa, Canada
Original Instructions:
o Keep only in a ceramic bowl, covered.
o Never refrigerate.
o Stir daily.
o Feed every five days with 1 cup flour, 1 cup sugar and
1 cup milk.
Split into four, bake one part, keep one part, and give two
to friends.
A quick calculation indicates that in 160 days (32
replications) every person on the planet will have some
muffin starter. And it will take a lot of flour to feed all
of those.
RELAXED INSTRUCTIONS
o Keep in a covered bowl. I transfer it to a clean bowl
every month or so, usually when I'm baking. Mine sits
on top of the microwave
o Refrigeration will slow down the starter, usually a
good idea. Freezing for over a month will kill it. I
refrigerate the starter when I go away for more than a
weekend.
o Stir daily.
o When it looks thin and watery, or smells of alcohol, or
you want to bake with it, feed with: 1/2 cup flour, 1/2
cup sugar and 1/2 cup milk.
It's okay to feed it and not bake immediately, but it really
should be split between every two feedings. The objective
is to keep the yeast in the starter reproducing, as opposed
to fermenting.
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