Many years ago, someone gave me a cup of starter for Amish Friendship Bread. I kept it going for a year or so, then stopped. I’d like to start it up again (I bake more often in cold weather!); it was fantastic! Does anyone have a recipe that they’ve used to make a new batch of starter? I’ve found some recipes online, but I’d prefer one from someone I knew (I know and trust you fellow-knitters)! :teehee:
I remember eating some that my friend’s Mom made. I don’t know how it’d compare to other recipes since I only had it that one time, but I remember thinking it was yummy. I’ll see if I can get a recipe for you.
When I lived in Alaska a friend gave me a jar of the starter too. I remember it being VERY SWEET. I did use Sourdough Starter more living up there which was not as sweet. :happydance:
Any comments about these particular recipes? (Since Denise said she wanted a recipe from a trusted source rather than just off the internet I’m assuming you’ve tried them.)
Ugg…that’s what happens when I read the posts before the first cup o joe…sorry…I’ll leave up tho, for any brave souls out there…
sorry!!!
No worries. I must have a latte every morning in order to function. (I like adding a little espresso to my milk and sugar.) I don’t know what would happen if we ran out of beans. It’s a staple in our house – kinda like ice cream. :teehee:
Mmmm… some Amish friendship bread would go well with coffee, don’t you think?
The stuff I had was left in a huge freezer-type bag, and you just added stuff as needed and mushed it all in good. The actual recipe uses vanilla pudding mix as well.
ETA: OMGGGGGGGGGGGGGGGG THIS is it!
1 cup each milk, flour, sugar for the starter. Directions are basically the same as listed in the first link above, but Day 5 is adding 1 cup each and Day 9 is adding 1 cup each and Day 10 is baking day. No pudding in my “Herman” recipe.
If I’m not planning on giving this away, I reduce the amounts to 1/3 to 1/2 cup each ingredient in the recipe.
Oh yeah!!! YUMMMMYYYYY
My father’s moved in with us (NOT good), and I’ve lost a ton of weight, cuz of stress(bad), and since money is tight, I’m cooking more(good)…so…now that I’m on the right track, it’s much harder to think about yummy things like this…I’d probably sit and eat the whole dumb thing…by.my.self…
This recipe went round and round at church that finally people went running the other way when we showed up with the bags.
And yes, the vanilla pudding one is scrumptious!!!
This looks like something I want to try but anyone know if I could use Splenda instead of sugar? Hubby is a diabetic so if I made it with real sugar, he would not eat it, even one slice so I would be forced to eat the whole thing, well minus a slice or two for the kids. :teehee:
They do have a Splenda for baking…??? (I think)…
My guess is that the sugar may be necessary for the dough to uh… develop. Can anyone confirm this?
You have to excuse my lack of knowledge, but this sounds really intersting so I want to understand this.
If I don’t want to have to give the starter away every ten days. The recipe should be.
1 pkg. active dry yeast
1/2 c. flour
1/2 c. sugar
1/2 c. warm milk (110 degrees)
Follow the recipe on the link up to Day 5
Day 5 is add 1/2 cup each flour, sugar, warm milk
Day 9 is add 1/2 cup each flour, sugar, warm milk
Day 10 is baking day
And I am not clear, on Day 10 do you use all the starter and start a fresh batch. :??
Christine
Well typically on Day 10 you would separate out little batches to give away, but if you’re not wanting to do that then you would just keep out enough for 1 starter batch and bake the rest (but gosh that would be an awful lot!) The link I posted is really super easy, I’ve never done one with yeast before, the recipe without the yeast ferments nicely 
FIGARO SAID _________________
This looks like something I want to try but anyone know if I could use Splenda instead of sugar? Hubby is a diabetic so if I made it with real sugar, he would not eat it, even one slice so I would be forced to eat the whole thing, well minus a slice or two for the kids.
I haven’t tried this particular bread, but I have often used regular Splenda in place of sugar in several different yeast breads. those recipes just had a little sugar or honey to feed the yeast though. The yeast couldn’t tell the difference though.LOL With this much sugar, I think you’d be better off with the baking splenda. BUT isn’t it half sugar and half Splenda or something?
Thanks to all–I really appreciate your replies! I knew I could count on knitters for assistance!
I did try the version of starter that called for yeast last fall, but the finished quick breads tasted and smelled different than those made with my “old” starter; the texture was quite different as well.
I think I’ll try the starter mullerslanefarm posted without the yeast. There must be some wild yeast spores floating around in my kitchen that will inoculate my starter, eh? Yeehaw, giddyap wild yeast spores!
As for the Splenda questions, I think you could probably use it in the finished product, but not during the culturing process. I wonder if they could answer this on the Splenda website?
[color=blue]My recipe for using the starter is:
1 c starter
2/3 c oil
3 eggs
2 c flour
1 c sugar
1 1/2 t cinnamon (I omit this when adding other flavorings, fruits, etc.)
1/2 t salt
1/2 t baking soda
1 1/2 t baking powder
Mix till smooth. Pour into 2 well-greased and sugared loaf pans. Bake at 350 degrees for 40-50 minutes.[/color]
[color=red]To the above I suggest adding or substituting:
chocolate chip: 1 t vanilla, 6 oz mini-chips
chocolate chocolate chip: 1 t vanilla, 6 oz mini-chips, substitute 1/4 c cocoa for 1/4 c flour
cherries & vanilla: 1 small jar maraschino cherries drained and halved, 1 1/2 t vanilla
orange: 1 1/2 t orange flavoring, 1 1/2 t orange peel
spice: 1 t vanilla, 1/2 t each of nutmeg & ginger & allspice & cinnamon. can substitute brown sugar for white.
nuts, raisins, & allspice: 1 t vanilla, 1 t allspice, 3/4 c walnuts or pecans, 1/2 c raisins. can substitute brown sugar for white.
fruit & nut: 1 peeled & diced large apple, 1/2 c walnuts or pecans, 1/2 c raisins, 1 t vanilla, 3/4 t cinnamon, 1/2 t allspice. can substitute brown sugar for white.
pineapple-orange: same as “orange” above, except add 1 can drained crushed pineapple.[/color]
This is a fun recipe to play with! The additions/substitutions above are just ones I came up with–imagine what you could do!
Thanks for posting these recipies, I’m going to try one this weekend.
I have no idea if Splenda would work or not. You could try a sourdough starter. 
I’m glad you found a recipe. I asked my friend about his Mom’s recipe yesterday, but when I talked to him again today, he had forgotten to ask his Mom. (Figures.) Have fun!
You are all making me hungry!!! :pout: