Amish Friendship Bread Starter

Amish Friendship Bread Starter operates on a similar principle as a chain-letter…pass it on and on and on. As long as you feed your starter, (it can stay at room temperature), stirred everyday, and have an abundance of friends & neighbors, Amish friendship bread starter will keep indefinitely. Like all sourdough starters, it keeps getting better with age. Another plus, you can bake just about everything with your starter..

Bake, Bake, Bake

From breads to cookies, doughnuts, scones and anything else you might think of. Your sourdough starter will give you many reasons and recipes to bake up something delicious. This starter is a sourdough starter, a yeast-based starter with a lactobacillus culture because there is sugar in Amish Friendship Bread recipes, the result is sweet rather than sour.

Amish Friendship Starter and Bread is made on a 10 day cycle. This means that by following the directions below you will be baking with your Amish Friendship Starter every 10 days. At the end of the 10 day cycle you divide the starter into four portions, bake with one and give three away, you can also freeze the starter.

Please, No More!

If you notice people trying to avoid you at all costs or they run in the opposite direction when they see you, screaming “Please, no more!” you are more than likely running out of friends/family/co-workers, to give the starter away too. This is a problem we all run into when making Amish Friendship Starter/Bread but it really isn’t that big of a problem:)

Like most sourdough starters, Amish Friendship Starter can literally be passed around indefinitely; the longer it has been around the better it gets. With this “sweet” sourdough starter you might still be able to pick up that tangy sourdough taste you might associate sourdough with.

amish friendship

amish friendship



Amish Friendship Bread Starter

The recipe that started it all.
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  • 1 0.25 oz package active dry yeast
  • 1/4 cup warm water (110 degrees)
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 cup milk


  • In a small bowl, dissolve yeast in warm water.
  • Let stand 10 minutes.
  • In a large glass bowl, whisk together flour, sugar and milk.
  • Stir in the dissolved yeast mixture.
  • * You can pour this mixture in a large gallon size baggie or leave the mixture in the large glass bowl. (I prefer to leave the mixture in the bowl)*
  • Consider this Day 1.
  • Day 1: Do Nothing
  • Day 2: Stir contents in bowl or Mash the bag
  • Day 3: Stir contents in bowl or Mash the bag
  • Day 4: Stir contents in bowl or Mash the bag
  • Day 5: Stir contents in bowl or Mash the bag
  • Day 6: Add to the bowl or bag: 1 cup flour, 1 cup sugar, 1 cup milk. Stir contents or Mash the bag
  • Day 7:  Stir contents in bowl or Mash the bag
  • Day 8: Stir contents in bowl or Mash the bag
  • Day 9: Stir contents in bowl or Mash the bag
  • Day 10: Follow directions below:
  • If you used a baggie, pour entire contents of baggie into a non-metal bowl or if you used a large glass bowl, add: 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk to contents in bowl. Stir
  • Measure out equal portions of 1 cup each into 4 (1 gallon) ziplock baggies. Keep one cup in the bowl to bake with. Give the other 1 cup portions away.
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