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Days 1 through 10 are about caring for your starter. Rye is another popular flour that seems to do well in starters. We also welcome your GF and vegan Amish Friendship Bread recipes, so if you have one, we’d love for you to share it with us. So you can scoop out a cup of your remaining starter for this recipe, and if you still have some left over, you can leave that in the bowl and feed it again on Day 6 and then again on Day 10 (stirring everyday! You can also just store the leftover starter (in a Ziplock if it’s easier) and bake with it whenever you want — you don’t have to keep sharing it every 10 days. The disposable loaf tins seem to be fine as well, as are porcelain and silicone bakeware. We also have homemade pudding recipes if you prefer to use something without a lot of additives or don’t have instant pudding available. I don’t have any instant pudding on hand but I have Jell-O gelatin. Gelatin and pudding are two very different things, but we’ve experimented with it before and found that it does give a color boost but ups the sugar content as well and makes it a little crackly/crusty, too. We will say, though, that there is something magical that happens when you care of your starter for the 10 days before baking with it that first time — the ten days are sort of like a “getting to know you” period. As with any dough, if you over work the dough it will turn out dry when baked. Amish Friendship Bread uses a mixture of sugar and cinnamon to flour the pans which also gives it an extra crunch. Does it matter what type of eggs you use for baking? An active starter tells you that the yeast is thriving. If it’s too hot, it’ll kill the yeast in your starter. You need to make adjustments for high altitude baking: leavening agents, baking time, and baking temperature all need to be taken into consideration. Click on “Submit Your Recipe” and follow the instructions! You’ll receive credit in the Recipe Box for both the recipe and the image, along with a website link if you have one. Are there other things I can make with the starter other than Amish Friendship Bread? You can bake bread, muffins, cupcakes, cake, pancakes, waffles, scones, cookies and biscuits with the starter. We want you to share our recipes and images (for your personal use only). Amish Friendship Bread freezes beautifully and takes mere seconds to defrost.
On Day 10 you add the final flour, milk, and sugar before dividing into equal portions of 1 cup each (the original instructions that are floating around say 4 portions of 1 cup each, but because many people make their starter from scratch, they tend to end up with more as brand new starters are always more “enthusiastic” than ones that have been around the block). The starter is also slower to activate in cooler kitchens, so make sure you have it in a place that’s warm and draft-free. After the first 10 days you can bake with your starter at any time, just don’t forget to feed it about once a week. Can I use my hand or counter-top mixer to help mix up my batter? As long as the metal is coated and not scratched up, you should be fine. Some people have experimented with flavored Jell-O AND a box of vanilla pudding to achieve a certain color or flavor to their bread with good results. It’s part of what makes Amish Friendship Bread so special! I baked the cinnamon rolls according to the directions given. Try to mix the ingredients just until incorporated or mix your wet and dry ingredients separately in different bowls and then add them together, careful not to overmix. Also, if you live in an area with heavily chlorinated tap water, the chlorine has also been known to kill the yeast in your starter — it’s indiscriminate when it comes to killing good or bad bacteria and in our case, it’s killing the good stuff. Cold kitchens are the bane to Amish Friendship Bread, especially if you’re trying to rise dough. In sum, traditional sourdough bread baking that relies on a starter can be tricky at times, but my guess is you’ll still have a delicious result, but possibly a bit dense or even doughy. I live at a high altitude and the recipes aren’t coming out right. For a helpful link on high altitude baking, visit King Arthur Flour: I have a fabulous Amish Friendship Bread recipe that I’d like to add to your Recipe Box. Check our Recipe Box for over 250 Amish Friendship Bread recipes. I’d like to print your recipe and pictures on my blog/website/Facebook page. You don’t need permission so long as you give proper credit and attribution for the recipe and images to Friendship Bread Kitchen and provide a link to our website ( If you’re feeding and caring for it with the intention of baking in the next 10 days, leave it at room temperature on the counter. Wrap it in wax or parchment paper and put in a Ziplock bag or container.
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