Are there any dinner roll recipes that use this starter? All I find are sweet roll and biscuit recipes.

Hi Kristi,

Try searching for Herman. Here's one recipe for dinner rolls.

-- CM

How long is the starter good for? Does it have to be refrigerated?

Hi Jen,

You have to keep the starter going by removing a small amount and adding it to the next batch. You can refrigerate it if you think you won't be baking for a few days.

-- CM

Can you use this starter for pancakes? Do have a recipe? Thank you!!

Hi Denise,

Here's a recipe for pancakes using Amish Friendship Starter (aka Herman).

-- CM

How does the dough not spoil without being refrigerated... When you give your friends the starter and they want to share what should they add? How long can you keep the starter in your fridge before it goes bad? When you save the remaining starter for yourself how do you keep it going? Do you start from day 2?

Hi Lindy,

The starter doesn't spoil because it's undergoing a process of fermentation (sort of like when wine is being made).

When you give a part of the starter to your friends, you should include directions so they will be able to repeat the process at step 2 (they won't need to add yeast, etc.). This is the same as what you'll be doing with your remaining batch.

Refrigerate the starter if you won't be using it. If you plan to refrigerate it for more than a few days, bring it to room temperature every few days and feed the starter, use half or discard.

--CM

I love this bread! I am wondering can I freeze the starter ?

Jennifer, yes you can freeze the starter - it never really freezes "hard" - just defrost overnight and start the recipe with Day 1.

In my many experiences with Amish Friendship Bread, there is also a box of pudding in the recipe. It seems to be missing here without anything added to replace. I suggest adding a box of vanilla pudding and see how moist the bread comes out!

Does Day 10 become Day 1 for the new starter group?

My recipe also adds 1 cup of milk when making the bread. Seems like it would be more dense if you don't add the milk.

Can I add the initial ingredients and then go to the rest and just bake same day or do I need to do the 10 steps? I've been through the friends bags, I'd like to just start one for myself but not wait 10 days.

Thank you!

Tracey, if someone gives you the starter, then yes, you COULD just add the remaining ingredients and make a loaf. But then you would be out of starter. It's important to work the starter over 10 days so it can ferment. It's part of the chemical process that enhances the flavor of the bread. If you don't wish to spend 10 days culturing bread, perhaps seek out a simple Cinnamon bread. Part of the point of "friendship bread" is that you grow the culture and pass it on to others. But even if you don't intend to pass it on, you would still need to grow it so you have some leftover for the next batch. It's kind of like sourdough cultures in San Francisco that are over 100 years old... yeah, they COULD just bake it all. But the longer they feed/grow it, the better it gets. :) Hope that helps.

I understand the whole process of friendship bread but if you give the starter away to someone else and start they 10 day process over again with the starter and you just bake it with the starter then wouldn't the other person you gave the starter to, have more sugar, flour, and milk in that batch then yours? I don't understand that part by them having more than yours.

Kaitlyn, on your day 10, you have 4 cups of mix...3 to give away and 1 for yourself. the 1 cup mix you give away starts day 1 for your friend. they go thru the ten day process and have 3 to give, 1 to bake...same as your day 10. if you decide not to bake your 1 cup mix, you could start the 10 day process with your remaining mix and divide back out to friends, or do a TON of delicious baking. I hope this helps.

Please, please can anyone tell me what type of "flour" are they referring to when it comes to both the "Starter" and the "Bread" fixing? An elderly friend of mine used to make this up but when she went to putting the "bread" mixture into her "loaf pan" instead of putting it all into one (1) pan, she bought the small aluminum loaf pans and spread the mixture into each of those and baked them. Then when it came to a "special occasion" (such as Christmas) she would give one (sometimes 2-depending on the size of the families) to all of her friends, and neighbors, a wrapped loaf pan to each. She would make them during the late summer, early fall, then freeze them so that she would make sure that she had enough to go around. Saddly, she passed away before I could talk her into giving me her recipe. Now I have found a recipe that came close to her's but I need to know about the "flour", Plus try to figure out how much of the "candied fruit" she put into the bread batter in hopes that I can carry on her tradition. Thank you so much for any help that you can give me, it will be greatly appreciated. Have a great day! :-)

Linda, generally it is safe to assume all-purpose flour when a recipe calls for flour and does not specify. And besides all flour is the same for all intents and purposes anyway except for self-rising (which has a leavening ingredient in it). Do not use self rising for this recipe as it already has yeast in it as the leavening ingredient. I hope you find this and it helps.

Awesome, my friend & I made this years back. We'd use different puddings, even flavoured yogurts, we were very creative. Still making them, yum yum!! Goes great with coffee, tea, a good book and a great friend.

I can't wait to try this! I'm going to do a "practice" batch. If all goes well, I hope to give it as gifts at Christmas! Thanks for sharing. :)

LOVE this bread!