#quarantinebaking: Amish Friendship Bread From Sourdough Starters

Submitted by Ila Langner on Thu, 04/09/2020 - 10:00 PM
Flour and spoon in a mixing

Are you one of those people who have become a sourdough bread baker during the quarantine?  Are you tiring of the challenges and of eating sourdough bread?  If you already have the sourdough starter, why not make Amish friendship bread, instead?

What is it?

A co-worker passed me a starter about 8 or 9 years ago.  The Amish friendship bread most likely did not originate from the Amish.  It is a sweet bread that begins as a sourdough starter, which many people have been making during this quarantine.  But instead of making your sourdough bread on day 10, you can make the Amish friendship bread instead!

The “Chain Mail” Aspect

Along with the sourdough starter that I received from my generous co-worker came the recipe for making Amish Friendship Bread.  In this original recipe, when you make the bread on day 10, you set aside four starters that you can then pass on to four friends.  There came a time, however, that I could no longer “chain mail” the four starters to anyone new.  That’s when I searched online for a version that produced only one starter on day 10, which I could continue to use for myself.  The only difference is the amount that you “feed” the yeast on day 6 and day 10.

Pudding Variations

You may wonder if you can make different varieties of the bread by utilizing different flavors of pudding.  The original recipes call for instant vanilla pudding mix.  Here are some varieties I have tried:

  • Chocolate:  did not come out well
  • Strawberry cheesecake:  tasted oddly sour
  • Chocolate chip:  tasted like chocolate chip cookies.  Yum!
  • Pistachio:  don’t go there!

You may find better success with these than I did!

If you do not have instant vanilla pudding at home, I was able to successfully produce a version using this substitute provided by commentator “cfoods.”  Remember to bake for only 45 minutes or when a toothpick comes out clean when using this pudding substitute!

Here are some books about sourdough bread making.  Please send me any questions in the comments section below!

Blog Category
Adult Nonfiction

Comments

Submitted by Teresa on Tue, 09/22/2020 - 5:13 PM

Permalink

Your Comment
I mixed my dough last night. It has doubled in size during first rise. I held back a little flour to mix in while kneading. It looks more fluid than previous times I’ve made the bread. I’ve never been happy with the bread. It didn’t rise as well as it should during the second rise. The bread has always been really dense. I’m hoping for better this than the past few Baking’s. I’m concerned though. I hope for better when I add the remaining flour. I held it back because someone told me adding flour when kneading was the cause of the dense bread. Any help?

Your Comment
Hi Teresa!
It sounds like 2 things may have occurred: 1-either the ziploc bag may have been slightly open or 2-your yeast are very active. However, if your bag was slightly open, it would have spilled out, so it is most likely that your yeast is active. I would let out some air and do the mushing, even though it is only the first day.

This recipe is on the liquid-side, as it makes a sweet bread and not just sourdough bread. The texture of the bread would be closer to banana bread or to cake, rather than to a true bread, like a sourdough.

The term "Amish Friendship Bread," tends to be a misnomer. Is this the problem that you are running into when you mention that your bread is too "dense?"

Add new comment

Comments are expected to follow the basic rules of civility and be relevant to the topic being commented upon. Comments will be reviewed prior to posting. Blog comments represent the views of the person commenting, not necessarily those of San José Public Library. For more information see SJPL's Comment Guidelines.