Amish Batter
Submitted by karenc00
Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
10 daysThis is the famous starter that’s been passed from kitchen to kitchen for generations, turning friends into bakers and sparking a whole chain of homemade bread.
Mix flour, sugar, and milk in a non-metal container, then let it sit at room temperature while you stir it daily. On days 5 and 10, you feed it with more flour, sugar, and milk to keep the fermentation going. By day 10, the starter has multiplied into enough batter to divide among four containers: three to give away to friends (with instructions attached) and one to keep for baking your own Friendship Bread.
It’s part baking project, part community tradition, and the sweet-tangy flavor it develops is unlike anything from a store-bought mix.
Pro Tips
- Use wooden or plastic spoons only since metal can react with the fermenting batter
- Don’t refrigerate or the fermentation process will stall
- Stir daily to release gases and keep the batter from separating
- Mark your container with the day number so you don’t lose track of the feeding schedule
Ingredients
Directions
Do Not Refrigerate.
Do Not use metal spoon.
Day 1 - Combine 1 cup sugar, 1 cup flour, 1 cup milk in a resealable bowl or bag; stir, use wooden or plastic spoon.
Day 2 - Stir Day 3 - Stir Day 4 - Stir Day 5 - Add 1 cup milk, 1 cup sugar, 1 cup flour; stir. Day 6 - Stir Day 7 - Stir Day 8 - Stir Day 9 - Stir Day 10- Add 1 cup milk, 1 cup sugar, 1 cup flour; Stir; then split among 4 containers, these are now starters. Give 3 away and keep 1. You can make Friendship Bread with what is left in your container.
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