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If you’ve ever been given a bag full of Amish Friendship Bread Starter and weren’t sure what to do with it, you’re in the right place. I’m sharing all my secrets to baking this fun, quick, and easy sweet bread. I’m answering all your Amish Friendship Bread questions.

Learn how to make Amish Friendship Bread Starter as well as the basic sweet cinnamon bread. Then, you can try other recipes with this sourdough starter too!

Amish Friendship Bread Tutorial and Starter Recipe @ AVirtuousWoman.org
Originally published 2013. Updated July 2020.

Note: This post is an updated version of my original tutorial.

Q: Melissa…my family loves the sweet sour dough bread, we use it for so many things. I used to have the Amish Starter but it died when we went out of town, can you tell me how to make a new starter?? My family loved that bread!!!
– Heather

A: I love my Amish Friendship Bread Starter. It is extremely versatile. However, most people who have heard of Amish Friendship Bread are only familiar with the Sweet Cinnamon Bread that is typically made with the starter. You can do so much more!

How to Make Amish Friendship Bread & Starter

I have been making this bread off and on for years. I like to make small loves of the Cinnamon Bread to give to friends and church members. It is often requested by those who have received a loaf! A recent favorite is my Blueberry Muffin recipe. My daughter Laura loves these muffins! I make a number of different recipes with the starter and I will be sharing some of these recipes with you during the upcoming weeks – so stay tuned!

I received my first batch of the starter several years ago from a lady in town who had been making the bread. I had tasted it and requested the starter. Typically, if you receive the starter from a friend, you will get your starter in a gallon size baggie along with a piece of paper with the instructions for maintaining your starter by feeding it every 5 days and the recipe for making the bread every 10 days.

Since that first batch I have experimented quite a bit with the recipe and the starter and have learned a lot about Amish Friendship Bread that your friends will never tell you – because they don’t know!

First of all, sourdough starters are very forgiving. If you forget to feed your starter on day 5 (according to the instructions) don’t fret! Your starter is not doomed for failure. Just go ahead and feed the starter and keep going.

Many times, as in Heather’s case, a starter dies out because you go on vacation or you are simply tired of making the bread and want to take a break. This does not need to happen! Simply write on your baggie the date and the day you were on (i.e. Day 6) and put it in the freezer. Pick up where you left off when you thaw it out.

I bake with my Amish Friendship Bread on Sundays and Fridays because those are my baking days. You’ll notice that that is not exactly how the directions given in the instructions. It still works beautifully and I am able to bake bread on my schedule.

In order to make each of the recipes I will be sharing over the next few weeks, you will need to keep the following starter alive by feeding and nurturing it. Feeding the starter is a 10 day process and takes very little time each day.

Thank you for your real world tips on the starter! Your wise words were just what I needed to reclaim my confidence with this fun, old fashioned recipe. – Nichole

Here are the instructions:

Amish Friendship Bread Sourdough Starter

For the Amish Friendship Bread Starter recipe, you’ll need:

  • active dry yeast
  • warm water
  • sugar
  • vinegar
  • salt
  • flour
  • milk

Dissolve yeast in warm water. Place all ingredients into a large bowl and stir until mixture is creamy. This can be a covered bowl or a gallon size zipper bag. You can cover your bowl with plastic wrap or with a tea towel like I did.

  • If you are using a zipper bag you will mush the ingredients around instead of stirring. Also, if the bag gets air in it, please let the air out or it will eventually pop.

Let the mixture stand in a warm place to ferment for 2 days. It will bubble and have a pleasant sour odor. After the second day, you start your Friendship Bread. You should have 1 cup of starter.

Do not refrigerate the starter; you want to leave it out on the kitchen counter. Keeping it in the fridge will slow down the growth of yeast and you will not get the desired results from this starter. However, if you need to take a break from the starter (i.e. your going on vacation) you can freeze the starter. Thaw and start over where you left off.

  • Remember, do not use a metal bowl or spoon at anytime during this process or on baking day.

Take your 1 cup of starter: Day 1, 2, 3, and 4 – stir each day.

Day 5, add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir well.

Day 6,7,8, and 9 – stir each day. On day 10 add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir and put 1 cup of mixture in another container. This will be your starter that you keep going. Tomorrow you will begin this process over. Put a lid on the container or use a gallon size zipper bag.

  • If you have two friends to give some of the starter, take 1 cup each and put into gallon size zipper bags to give away.
  • If you only take out 1 cup of starter to save for the next batch, you will have enough starter left to make 4 loaves of the basic Sweet Cinnamon Bread.
  • If you take out your starter and the two starters for your friends, you will only have enough left over to make 2 loaves of your quick sweet bread.

Should you forget to feed the starter or miss a day or two because you weren’t able to bake the bread on day 10, don’t fret! I have actually gone several days without baking the bread and it works fine. My hectic schedule does not always permit me to bake bread “on schedule.”

If you do not have a friend to share the starter with, bake a double batch of bread or other sourdough recipes or throw the starter out, or place it in the freezer to use at a later date.

  • Don’t feel like you have the keep three starters going. There is no way to keep up with that much starter and baking!

Print the Amish Friendship Bread Start Recipe out, and then keep reading for more tips, tricks, secrets, plus the Basic Sweet Cinnamon Bread recipe!

Amish Friendship Bread Starter @ AVirtuousWoman.org

Amish Friendship Bread Starter

Ingredients

  • 1/2 tsp. active dry yeast
  • 1 oz. warm water
  • 1 Tbsp. sugar
  • 1 Tbsp. vinegar
  • 1/2 tsp. salt
  • 1 cup flour
  • 1 cup milk

Each time you feed your starter, you'll need:

  • 1 cup sugar
  • 1 cup flour
  • 1 cup milk

Instructions

  1. Dissolve yeast in warm water. Place all ingredients into a large bowl and stir until mixture is creamy. This can be a covered bowl or a gallon size zipper bag. You can cover your bowl with plastic wrap or with a tea towel like I did.
  2. If you are using a zipper bag you will mush the ingredients around instead of stirring. Also, if the bag gets air in it, please let the air out or it will eventually pop.
  3. Let the mixture stand in a warm place to ferment for 2 days. It will bubble and have a pleasant sour odor. After the second day, you start your Friendship Bread. You should have 1 cup of starter.
  4. Do not refrigerate the starter; you want to leave it out on the kitchen counter. Keeping it in the fridge will slow down the growth of yeast and you will not get the desired results from this starter. However, if you need to take a break from the starter (i.e. your going on vacation) you can freeze the starter. Thaw and start over where you left off.
  5. Remember, do not use a metal bowl or spoon at anytime during this process or on baking day.
  6. Take your 1 cup of starter: Day 1, 2, 3, and 4 – stir each day.
  7. Day 5, add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir well.
  8. Day 6,7,8, and 9 – stir each day. On day 10 add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir and put 1 cup of mixture in another container. This will be your starter that you keep going. Tomorrow you will begin this process over. Put a lid on the container or use a gallon size zipper bag.
  9. It's baking day!

Notes

  1. If you have two friends to give some of the starter, take 1 cup each and put into gallon size zipper bags to give away.
  2. If you only take out 1 cup of starter to save for the next batch, you will have enough starter left to make 4 loaves of the basic Sweet Cinnamon Bread.
  3. If you take out your starter and the two starters for your friends, you will only have enough left over to make 2 loaves of your quick sweet bread.
  4. Should you forget to feed the starter or miss a day or two because you weren’t able to bake the bread on day 10, don’t fret! I have actually gone several days without baking the bread and it works fine. My hectic schedule does not always permit me to bake bread “on schedule.”
  5. If you do not have a friend to share the starter with, bake a double batch of bread or other sourdough recipes or throw the starter out, or place it in the freezer to use at a later date.
  6. Don’t feel like you have the keep three starters going. There is no way to keep up with it!
  7. And, are you ready for my ONE BEST SECRET? You do NOT have to feed your started a full cup of each flour, sugar, and milk. Instead, you can feed your starter 1/3 cup flour, 1/3 cup milk, and 1/3 cup sugar, leaving you with 2/3 less starter on baking day.

© Melissa Ringstaff, AVirtuousWoman.org

Amish Friendship Bread Secret

And, are you ready for my ONE BEST SECRET?

  • You do NOT have to feed your started a full cup of each flour, sugar, and milk. Instead, you can feed your starter 1/3 cup flour, 1/3 cup milk, and 1/3 cup sugar, leaving you with 2/3 less starter on baking day.

I know you love me now! 😉

This means you don’t have to find a friend to gift the starter with – unless you want to. And when a friend asks you for some starter – and they will when you gift a loaf of the bread – you can feed your starter more so you have extra to share.

Amish Friendship Bread: Basic Sweet Cinnamon Bread

For this Amish Friendship Bread recipe, you will need:

  • oil
  • milk
  • vanilla
  • eggs
  • sugar
  • baking soda
  • baking powder
  • salt
  • flour
  • cinnamon

You’ll preheat oven to 350°. Mix all ingredients together well. Pour into 2 greased loaf pans.

Bake for 20 minutes and sprinkle the tops of the bread with cinnamon sugar generously.

Continue baking for 15 – 20 minutes until golden brown or until a cake tester comes out clean.

Note: If you have 4 cups of starter simply double the recipe.

Amish Friendship Bread Tutorial and Starter Recipe @ AVirtuousWoman.org

Sweet Cinnamon Bread

This is the basic and most popular Sweet Cinnamon Bread recipe using the Amish Friendship Bread starter.

Ingredients

To the 2 cups of starter you will add the following:

  • 2 tsp. cinnamon
  • 2 cups flour
  • 1/4 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 1 cup oil

Topping

  • 1 Tbsp. cinnamon
  • 1/2 cup sugar

Instructions

  1. Preheat oven to 350°.
  2. Mix all ingredients together well.
  3. Pour into 2 greased loaf pans.
  4. Bake for 20 minutes and sprinkle the tops of the bread with cinnamon sugar generously.
  5. Continue baking for 15 – 20 minutes until golden brown or until a cake tester comes out clean.
  6. If you have 4 cups of starter simply double the recipe.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 365Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 47mgSodium: 186mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 4g
© Melissa Ringstaff, AVirtuousWoman.org

Tips to Remember:

  • Do not use a metal bowl or spoon.
  • You can keep the starter in a gallon size baggie or in a bowl covered with plastic wrap.
  • Many recipes you’ll find online for this bread call for instant pudding. You do not have to use pudding. I rarely use it. I don’t think it’s very healthy and it doesn’t seem very “Amish” to me.
  • You can share the starter, or use the extra starter to make different recipes for your week’s bread supply.
  • If you miss a day or two, it doesn’t really matter.
  • You can bake the bread more often than every 10 days if you want. Just be sure to feed your starter before baking and leave enough starter {1 cup} in your bowl to feed for next time.
  • You can feed your starter smaller amounts: 1/3 cup each of flour, sugar, and milk, resulting in 2/3 less batter on baking day.

Other Recipes Using the Starter

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My name is Melissa Ringstaff and I've been blogging here at A Virtuous Woman since 2001. I'm a pastor's wife and homeschooling mom living in the beautiful Appalachian Mountains of Southeastern KY. I believe in finding freedom from perfection and living life with purpose and I want to help you do exactly that.

I'm so glad you've stopped by to visit with me. I hope we can be friends!

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93 Comments

  2. question: my starter has a beer smell and not the pleasant sour smell stated in the recipe. I did use a wire wisk for a brief moment. Could that be my problem and I need to start over?
    Reply
    1. LaVerne, my guess is your starter is fine. The "pleasant sour smell" smells yeasty - which beer does. So, you're probably good! Thanks for stopping by and let me know how your bread turns out! :)
      Reply
      1. Hello! I have made the bread! The smell of cinnamon was wonderful! I just have to get used to the sour taste. Where are the other recipes to try, to add to the starter located on the website?
  3. Melissa, I was taught to make the starter with 1 cup of flour, sugar, milk. that's all. The bread is delicious. I make about 77 loaves at Christmas. and tomorrow I am making all the batter. But I want to make muffins. My recipe says turn into two loaf pans and bake for an hour.You said 20 min. wow that's quite a difference. Can I really bake the muffins only 20 minutes ? I don't think it will be done. Also I put my starter in the freezer once but when I baked with it the bread was only about 2 to 3inches high so I didn't do it any more. thanks for the hint that I didn't have to do it on this certain day. Will this work with my recipe or should I switch to a yeast starter? Also I really would like the blueberry recipe. I am baking for my church all this week we are having the dedication of our new building . Oh yes can I use my recipe for muffins. I hope so. every body loves it .I am suppose to do this at 4 in the morning HELP!!
    Reply
    1. Kathleen, you should be able to use your recipe in a muffin tin. The muffins should only take about 20 minutes {or until golden and a toothpick comes out clean} because of their small size. 77 loaves - wow! The only starter I've ever used is the one I posted, so I'm not sure what the difference is.
      Reply
  4. Melissa, I want to subscribe but what does daily rss, and weekly rss mean ? Now it says I am subscribed and to manage my subscriptions what does this mean. As far as I know I am not a member. I hope it's a free membership..
    Reply
    1. Kathleen, the daily and weekly rss subscriptions basically mean that you'll get the latest posts sent to your email box either daily or weekly. It's all free! You can change what you're subscribed to. That's what manage your subscriptions means. Thanks so much!
      Reply
  5. I found your website on a day where the amish friendship bread was in serious trouble (I thought). I fed it dand feandd it andbaked it all in 2 days and it was fine. Good to know the starter is so forgiving. Thanks for all you do Melissa!
    Reply
  6. Hi! I was wondering if you would have any idea why my loaves fell in the middle after the recommended time?
    Reply
  7. We have shared this with your link on the new Molly Green Facebook page! https://www.facebook.com/permalink.php?story_fbid=677620865652165&id=675044465909805 Pat Mills
    Reply
  8. have you ever used Almond or coconut milk in place of cows milk??? I have 2 out of 5 with a dairy allergy...
    Reply
    1. Catherine, I do believe that either almond, coconut, or soy milk would work fine. I have not tried it myself - maybe I'll give it a whirl one of these days! Many sourdough starters rely on water instead of milk and work fine. The milk adds flavor to the starter. Which is wny I believe almond milk would work fine. If you give it a try, let me know how it turns out so others will know! Thanks for stopping by!
      Reply
  9. I'm not quite getting the math. If I only feed my starter 1/3 cup of flour, sugar, and milk, how much will I have on baking day? Enough to bake and save 1 cup for the next round?
    Reply
    1. Erin, if you want to have less starter {not have leftover to share or make extra loaves of bread} then you can cut the amounts by thirds. Instead of feeding the started 1 cup flour, 1 cup sugar, and 1 cup milk, you're simply feeding it less - 1/3 of each on day 5 and day 10. But that's ONLY if you want less starter. Traditionally you feed the starter 1 cup of each on day 5 and then AGAIN on day 10. Regardless of how much you feed it, you will feed it twice before baking on day 10. I hope that made sense!
      Reply
  10. Question: How do I use frozen starter to make fresh loaves? Do I need to add the 1 cup each of flour, milk, sugar then follow the bread recipe or do I omit the addition and go straight to the recipe. I won't be saving any starter out of these batches. Why: I would like to make lots of different flavors of Amish Friendship Bread for my daughters Brunch Graduation Party May '15. We have a very large extended family so will be making lots of food. I want to save a bunch of starters in the freezer so I can pull them out and start baking a couple of days before her party. (Hopefully I can pass some of the starters to family for them to help me make them) I would appreciate any advice. I have not made this bread in several years.
    Reply
    1. Hi Karla, if you freeze the starter in 1 cup batches, you should be able to just add the starter straight to the recipe. As long as the recipe you use calls for baking power or yeast, it should be fine and add the wonderful "sweet sourdough" flavor to your recipe.
      Reply
  11. I have a starter that I need to bake in a day or two but I don't have anyone to share with. If I take out 1 cup and freeze that for another day, how much of the other ingredients to I use to bake the rest? The recipe x3 or 4? Also, when I use the starter after it's been frozen do I need to start over from day 1 with it or just go to the recipe like it's day 10.
    Reply
    1. Abby, you'll want to start feeding the starter again {day 1} if it's been frozen. Although, if you want to use the starter immediately in a recipe, as long as it has baking powder in the recipe it should work fine. :)
      Reply
  12. Good morning! Found your website.......thank goodness! I've had a starter (yeast-free) for probably 7 years now. When I feel like whipping out a loaf, I've just taken it out of the freezer, let it come to room temp and add my ingredients from there. So here's the thing.......I took it out of the freezer prob a week ago? And haven't got around to baking with it.I've given it a quick stir here & there, smelled and looked it over to make sure its still good? Seems fine.so since its been awhile since I've made any,canni just scoop what I need to make a loaf or 2? Or because it ts sat out, should I do the "10-day" regime? I don't know a single soul who does any kind of "starter" baking, so having found your page makes me feel a bit more comfortable with my starter?(in case that makes any sense?lol!) I also have a sourdough starter, that "came to be" a couple of years ago.it would be nice to have one knowledgeable source to go to, rather than spending hours trying to find the right answer..... Thanks! Lori
    Reply
  13. Will the starter continue to rise each day like it did on the first 2-3 days? Mine isn't. How do I know my starter is still good? Will instant yeast work? Thanks!
    Reply
    1. Lanell, when you stir the starter down, it will lose some of it's fluffiness. That's normal. You starter should have a pleasant sweet sour smell. :) And instant yeast should work fine.
      Reply
  15. Hi I have a starter that some one gave me as a Christmas present. This is all new to me as I have never heard if amish bread. I am excited to bake and I am on day 7. I already added to it once. Here is the probably. My husband and I are leaving for vacation on what is supposed to be day 9. Could I bake the bread early? Like on day 8.. as in tomorrow? Thanks
    Reply
    1. Hi Alexys, I would go ahead and feed it like it's day 10 and bake. The start the process over as if it were day 1. You can put the starter in the refrigerator or freezer and resume when you get home. Hope that helps!
      Reply
  16. Hi, Question. My daughter sent me a bag of the Amish Friendship Bread starter but my husband did not know that it was not supposed to go in the fridge so it spent one day and one night and the next day in the fridge before i realized it was not supposed to go in the fridge. Is it going to work? and if so , how do i handle it? i think she has written on the bag that it was day 1 so i assume that meant the day i got it was my day 1. how do i handle the fact it spent two days in the fridge before i realized it wasnt supposed to go in the fridge? Thanks so much Debbie.
    Reply
  17. I can't wait to try this!!! Just a quick question: Is it possible to make it without sugar? I love this cinnamon recipe but would like to also make "neutral" bread too! :)
    Reply
    1. Hi Marion, I think you would need to leave the sugar in the starter, although you could experiment with reducing the sugar - I haven't tried that. You can make traditional breads using this starter that do not taste particularly sweet. If I get a chance I'll try to share some more recipe. Have fun with it!
      Reply
  18. Hi Melissa, I found a link to this recipe on Pinterest when I searched sourdough. I've started fermenting (sauerkraut, kefir) and once you spike my interest on something I tend to have to learn everything about it. Fermenting is almost like a science project that you can eat, but I digress. I love amish friendship bread (it is SO tasty!) but was wondering, is it really part of the sourdough family? I know regular sourdough ferments and creates probiotics. Friendship bread ferments too, which means it should have probiotics too. I wonder if you used the friendship starter in a traditional sour dough loaf recipe if it would rise and create those bubbly holes like a regular sour dough starter would. Have you ever tried that? It seems like I may have more questions for Google tonight, lol. Thank you for the recipe and this site, I looked around a little bit and then bookmarked it, it seems like quite the inspiring page!
    Reply
    1. Hi Nicole, I don't know the answer to your question. Sorry! It may or may not. But, you might like to try using cultured buttermilk or kefier in place of the milk in the starter as the cultures and probiotics would grow. In fact, I think I'll try this! :)
      Reply
  19. would you share your recipe for blueberry muffins made with starter? Thanks! Your website also answered a question I had regarding using frozen starter. Thanks so much!
    Reply
  20. I already have a active friendship bread starter. Can I bake with mine anytime? I like the fact that you have set days that you bake. I have only been baking every ten days.
    Reply
  21. Hello, I have quite a predicament on my hands and I'm not sure what to do. Last time I baked, I kept all 4 resulting starters, fed them on Day 6, and now it is Day 10! I really don't want to bake 8 loaves of bread tonight and I don't have anyone to give the bags away to. Can I freeze 3 of them as they are on Day 10?
    Reply
  22. Yesterday was day 10 so today I have new "starter" bags sitting on my counter. There isn't a lot of air in them though to indicate activity. It's already been 24 hours. Should I be concerned?
    Reply
  23. Hi! Thanks you for sharing your experience with us! I made a mistake and wondered if you know how it will work out - this is my first batch of Amish bread and I didn't realize that the variations should be made only to my own batch of starter that I'm going to bake with and not to the entire batch of starter. On the final day, as I fed the starter, I put half milk and half coconut pineapple juice. I should have only put the coconut pineapple in my portion of the starter as I mixed in all the rest of the ingredients to bake but didn't realize the mistake I made until it was too late. Will the starter still work? Thanks!
    Reply
    1. Deb, I'm not 100% sure how to answer your question. I've never done that. It may be okay as you can add other liquids to a starter. You want the starter to be pleasant smelling and it should not grow mold. I wish I knew the answer for sure!
      Reply
      1. Sorry it took me SO long to reply! Somehow I could not find my way back to your blog. I wanted to let you know that my mistake did not harm the recipe at all, it was amazing! Using half coconut pineapple juice in the starter worked out just fine. If anything, it seemed to bubble more than when using all milk. On the final day, when preparing to bake it, I added canned pineapple chunks and shredded coconut. I served it warm with fresh whipped cream and garnished it with a sprig of spearmint leaves. It was quite a hit. :)
    1. Hi Kristina, that's a great question! You can freeze your starter for a few months, but after the first month it begins to lose some of it's life. So one month is best. Hope that helps!
      Reply
  26. You said we can leave out the instant pudding in recipes. Do we substitute something else for it or just follow the instructions and omit the pudding?
    Reply
  27. Hi Melissa. I put my starters in the freezer on day one. When I get it out do I feed it or wait till day 6.
    Reply
  28. I am so glad I found your web site. I make candies and called at Christmas as gifts and to make a little extra money for gifts for my children. This year since someone gave me an Amish beaded starter, I decided to use Amish bread as gifts for friends and family. My family and I baked them before for our churches Bible school . my mess right now is that I have ended up with about, 50 or so starters and bake them and freeze the loafs this weekend but am short on funds due to some newly arisen medical needs. Thanks to your sight I now know I can freeze the starter and that I can also make different things with the starter with things I have on hand. I also like the fact that your a Christian women following Gods will. At this time in my life I need all the inspiration I can get. I have subscribed and will be visiting regularly. Thank you so much and God Bless! You are truly an answer to my prayers
    Reply
  29. Hello I have a question. I wanted to do another round. I used a old starter batch that I thawed and then started with day one. I accidently added the day 6 ingredient's to the batter, on day 1. Does the order matter? Not sure if I should just start over? Any thoughts?
    Reply
      1. Melissa, I have some starter in the freezer that's been there at least a year or so. Will it still work and how do I start Thx Danette
      2. Hi Danette, I'm not entirely sure the starter will still work - I've never kept starter in the freezer for that long. However, it's so simple to make a new starter, you may just want to throw it out and start over. If you do try it, let me know how it works!
  31. hi Melissa.. im new to this receipe and have a problem. it is now day 4 and no more bubbles and activity. what happened? have a clue
    Reply
  32. I just discovered your site from a listing on Pinterest. I have not made the Amish Friendship Bread for years.... Not since discovering that Celiac disease is rampant in my family. Does anyone have any experience with these recipes using a Gluten Free flour? We need all the help we can get!
    Reply
  33. Hi I've never made a starter before and was wondering if it is ok to use expired milk? My milk is 3 days past the expiration date but I've read that you could still use soured milk for baking. I wasn't sure if it would work for this recipe but since it's going to sit out for days anyway, I wondered if it would be fine?
    Reply
  34. I recently froze my starters on day 10 instead of giving them out. But I'm really in the mood to bake them today! Can I take out a starter and bake with what I have in the bag instead of going through the feeding process?
    Reply
  35. Hi I'm 10 days past my baking day of day 10.Can I still freeze my starter and use it later or add ingredients and pass out new starters?
    Reply
    1. Hi Kim, I would feed the starter and put it in the freezer the following day. Then, when you are ready go ahead and thaw the starter, feed it and divide and bake or share as desired.
      Reply
  36. I’ve just made a starter. What I wonder is this...can the loaves be baked from one starter instead of fed to make more starters? I do hate giving the starters to friends, expecting them to keep up with it. Seems like it would be nice to hand them a starter with a recipe to just bake a few loaves and be done with it. Not only that, I run out of friends to give new starters to! Whereas if they wanted more bread down the road, they could just come back to me for another starter. Make sense?
    Reply
    1. Yes, you can use the starter to make your own bread and not have to share it. As long as you are feeding the starter on a regular basis you should be able to bake bread a couple times a week instead of saving up large amounts of starter.
      Reply
  38. Thank you for your real world tips on the starter! Your wise words were just what needed to reclaim my confidence with this fun, old fashioned recipe. Starter going in the freezer, while we head out for a camping trip. Take care!
    Reply
  39. OMG I've been yearning for friendship bread for years! We recently got off a 3 year stint of keto eating and it was one of the first things I wanted. Unfortunately, I don't have a social circle to either get some starter or give some to! You have some really good tips here. Question--maybe I missed it, but do you have a printable card that contains the instructions that would be the card to include in a starter giveaway bag? And I LOVE the recipe pages. I want to replace all my printed pages from various sites with those to make a uniform binder now! Thank you!
    Reply
    1. Delaney, You're so welcome! I'm so glad you've found it helpful! You can find my Amish Friendship Bread Instructions to use when sharing here: https://avirtuouswoman.org/amish-friendship-bread-starter/ Let me know if you have any more questions!
      Reply
  41. Had to head out of town and left my starter on the counter… will it be okay if it isn’t mushed/stirred for 2 days? When I get back, it’ll be day 10, plan to feed and bake that day.
    Reply
  42. How do you do it if you only cook on Sundays. Lets say my day 10 is Tuesday but I can't cook until Sat/ Sun. Do I 1. feed on day 10 and again on baking day or 2. do I feed day 10 and then add just other ingredients on baking day or 3. do nothing on day 10 and feed on baking day along with all other ingredients? Thank you
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  43. Hi this is all so helpful! Thank you! So I baked my loaves on Friday, would they still be good to give away in Tuesday? I didn’t want to give a friend a dry loaf. Wasn’t sure how long on the counter wrapped in plastic (wrap tightly) they would stay fresh. Thank you!
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  44. Hi! I’m a little confused but excited! I don’t want to make any ‘babies’ as I call them. Starter bags before baking - I don’t need any I have some in my freezer and no one to give them to. So, what exactly do I do I’m a little confused. I feed it normally on day 6 and 10? Then I don’t take any starter out, and I double the baking instructions to make 4 loaves? Is that accurate?
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    1. Hi Becky! :) If you don't want extra starter to share, you'll just feed the start less of the same ratio. So, normally, you would feed the starter 1 cup sugar, 1 cup milk, and 1 cup flour. You can decide how much to feed it. Maybe you'll want to feed it 1/2 cup of each or 1/3 cup of each - it's really up to you! Does that answer your question?
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