Amish Friendship Bread Starter Smells Like Alcohol Sourdough Starter for Friendship Bread Recipe

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Prep:
5 mins

Cook:
0 mins

Fermentation:
120 hrs

Total:
120 hrs 5 mins

Servings:
15 servings

Yield:
1 starter
Nutrition Facts (per serving)
66 Calories
0g Fat
14g Carbs
2g Protein

Show Full Nutrition Label

×

Nutrition Facts
Servings: 15
Amount per serving
Calories 66
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 1mg 4%
Potassium 24mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

“Friendship Bread” earned its name because people are known to share their sourdough starter and pass it around to family and friends. This recipe guides you through the steps of making your own starter, which you can share as well.

The friendship bread sourdough starter uses commercial yeast to jumpstart the fermentation process. Flour and water are standard for starters, but this one also uses sugar or honey, which adds a hint of sweetness to the bread you’ll bake with it. While making any sourdough starter is easy, it takes about a week before it’s ready to use. During that time, stir it regularly and feed it as needed. The starter can then be kept indefinitely, just as long as it’s properly cared for and fed.

The friendship bread recipe calls for one cup of starter, which will make two loaves. With this recipe, you’ll have plenty of starter leftover to keep alive, share, or use in other bread recipes and baked goods.

“Sugar adds a nice dimension to bread made with this starter, so it’s a great recipe to try. Mine was ready in about six days and required feeding almost daily.” —Colleen Graham

Sourdough Starter for Friendship Bread /Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 (0.25-ounce package) active dry yeast, or 2 1/4 teaspoons

  • 2 1/2 cups warm water (110 F to 115 F), more for feeding

  • 2 cups unbleached all-purpose flour, more for feeding

  • 1 tablespoon granulated sugar, or honey

Steps to Make It

  1. Gather the ingredients.

    ingredients to make sourdough starter

    The Spruce Eats / Diana Chistruga


  2. In a large non-reactive bowl, dissolve the yeast in 1/2 cup of warm water. Stir in the remaining 2 cups of warm water, 2 cups flour, and sugar. Mix until smooth.

    A large bowl of yeast, sugar, flour, and water

    The Spruce Eats / Diana Chistruga


  3. Transfer the mix to a non-reactive container that is at least four times the size to allow for growth. Cover with cheesecloth secured with a rubber band.

    A large container of flour mixture, covered with cheesecloth

    The Spruce Eats / Diana Chistruga


  4. Let stand at room temperature for 5 to 10 days or until bubbly, stirring the mixture 2 to 3 times each day. A warmer room speeds up the fermentation process, which means you may have to feed your starter more frequently, sometimes daily.

    As a rule of thumb, if the starter separates and liquid forms on the surface, and if it smells a little funky, it probably needs to be fed. Pour off the “hooch,” (naturally forming alcohol) and feed your starter according to the directions provided in the How To Feed Your Friendship Bread Starter box below. Once the starter is ready, use it right away in a sourdough bread recipe or store it in the fridge and feed it weekly.

    A container of fermenting sourdough starter

    The Spruce Eats / Diana Chistruga


How to Feed Friendship Bread Starter

  • Feeding is required to replenish the starter so it continues to thrive. Remove 1 cup of the starter to use in a recipe or discard it. To the remaining starter, stir in 1 cup (4 ounces) of unbleached all-purpose flour, 1/2 cup (4 ounces) of warm water, and 1 teaspoon sugar or honey. Cover, and let stand at room temperature for at least one day or until bubbly before using.
  • If the room is warm, your starter may be quite active and require more frequent (or even daily) feeding.
  • If refrigerating, feed the starter weekly.

How to Store

To store, transfer the starter to a jar, cover with cheesecloth or a lid and refrigerate. Avoid covering the jar tightly with a metal lid as it may explode. If chilled, bring the desired amount to room temperature before using. Freezing sourdough starter puts it into hibernation for later use.

Video about Amish Friendship Bread Starter Smells Like Alcohol

Amish Friendship Bread Recipe + How to make Starter

Learn how to make Amish Friendship Bread Starter, how to grow it and make the bread, then how to share it with friends! This easy starter is so much fun to grow and the bread is SO good!

PRINTABLE RECIPE: https://www.crazyforcrust.com/amish-friendship-bread/

Click through to the post to get a printable resource to share with friends on the sharing day!

INGREDIENTS
STARTER
1 package active dry yeast 2 1/4 teaspoons
1/4 cup warm water 110°F
1 cup granulated sugar
1 cup all-purpose flour
1 cup milk (nonfat, regular or 2%)
FEEDINGS (2)
2 cups granulated sugar divided
2 cups all-purpose flour divided
2 cups milk divided (non-fat okay)
FOR THE BREAD:
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups all-purpose flour
1 cup starter
2/3 cup oil
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
Nuts, chocolate chips, or cinnamon sugar optional (see note)
INSTRUCTIONS
NOTE: Do not use metal utensils, spoons, or bowls. Do not refrigerate starter.
DAY 1: MAKE YOUR STARTER
Make your starter: Stir yeast into warm water. Let sit for 10 minutes.
Stir sugar and flour in a large bowl. Stir in milk until mixture is smooth.
Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter.
Optional: place mixture in a gallon size ziploc bag and seal, releasing all the air. Store on counter.
DAYS 2-4
Stir the mixture once per day, or mash the bag if you’re using a bag.
DAY 5: FEEDING #1
Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.)
DAYS 6-9
Stir the mixture once per day, or mash the bag if you’re using a bag.
DAY 10: FEEDING #2/BAKING/GIFTING
Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.)
Reserve 1 cup of starter to continue growing on your counter. Consider today (Day 10) to be Day 1, and repeat these instructions starting with Day 2 tomorrow.
Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below).
For gifting: Measure out 1 cup of remaining starter and place in a new gallon size ziploc bag (or bowl for gifting). Repeat with a second 1 cup starter. You may have an additional 1 cup of starter, which you can place in a third bag to give OR you can make a second batch of the bread (recipe below). You can also freeze this 1 cup of starter to use in the future (freeze in a gallon size bag).
FRIENDSHIP BREAD RECIPE:
Preheat oven to 325°F. Grease pan(s) with butter or shortening or spray with nonstick baking spray (the cooking spray that comes with flour in it).
Stir baking soda, baking powder, salt, cinnamon, and flour in a medium bowl. Set aside.
Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using (see note).
Place batter in pan(s). Optionally, you can sprinkle with cinnamon sugar (see note).
Bake according to your pan size below, until a toothpick comes out clean. Cool before removing from pan.
Pan sizes:
Two 4×8-inch or two 9×5-inch loaf pans: 40-50 minutes
One 10.5×16-inch loaf pan: 50-60 minutes
RECIPE NOTES
PAN SIZES:
Check your pan sizes. If your loaf pans are 4×8-inch or 9×5-inch, make two loaves. If your loaf pan is 10.5×16-inches, you can make one loaf.
You can also use ONE 9-inch square or 9-inch round cake pan instead of the loaf pans.
OPTIONAL FILLINGS/TOPPINGS:
Add 1 cup chocolate chips or nuts to the batter.
If you’re making two loaves, you can divide the batter in half and use 1/2 cup of either chocolate chips or nuts per loaf.
I love topping the loaves with a mixture of cinnamon sugar before baking (1 tablespoon granulated sugar + 1/2 teaspoon cinnamon)
YEAST:
You can substitute instant yeast if needed, just heat your water to 120-130°.

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