Amish Friendship Bread Starter Recipe
Ingredients:
- ¼ cup warm water (110°F)
- 1 package active dry yeast (2 ¼ teaspoons)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk (whole or 2%)
Instructions:
Day 1:
- Activate the yeast: In a small bowl, combine the warm water and the package of active dry yeast. Stir gently, then set aside for 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active.
- Prepare the starter base: In a large non-metal bowl (glass, ceramic, or plastic), mix together the all-purpose flour and granulated sugar with a whisk to prevent clumping.
- Add the milk and yeast: Slowly stir in the milk and the activated yeast mixture. Use a non-metal spoon or spatula to mix everything together until the batter is smooth and free of lumps. The mixture will be somewhat thick.
- Cover and let it stand: Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let the mixture stand at room temperature (ideally between 68°F and 72°F) for about 24 hours, allowing it to ferment. You should notice bubbles forming as it sits, a sign that the fermentation process is beginning.
- Transfer to a bag: After 24 hours, pour the starter into a large one-gallon ziplock bag and seal it. This will make it easier to mix and share the starter later.
Day 2 through Day 4:
- Mash the bag: Gently mash or knead the sealed bag once a day to keep the ingredients well-mixed. Ensure you do this without opening the bag to allow air to escape.
Day 5:
- Feed the starter: Open the bag and add:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk Reseal the bag and mash it until everything is well combined. This feeding helps keep the yeast alive and active.
Day 6 through Day 9:
- Mash the bag daily: Continue mashing the bag once a day to mix everything.
Day 10:
- Final feeding: Pour the contents of the bag into a large non-metal bowl. Add:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk Stir the mixture well with a non-metal spoon until all ingredients are fully incorporated.
- Divide the starter: Divide the starter into four 1-cup portions. Pour each portion into its own one-gallon ziplock bag. Keep one for yourself and share the remaining three bags with friends, along with this recipe, so they can continue the cycle.
Notes:
- Your starter will develop a slight tangy, sour smell over time, similar to sourdough. This is normal and part of the fermentation process.
- When sharing the starter, be sure to give your friends instructions for days 1–10 so they can keep the starter alive and bake their own Amish Friendship Bread.