Amish Cinnamon Friendship Bread Starter

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Discussion Overview

This thread centers around the preparation and sharing of Amish Cinnamon Friendship Bread starter, with participants sharing personal experiences, recipes, and tips related to the process. There is a mix of excitement and nostalgia as members recall their past experiences with the bread and its starter.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares a detailed recipe for making the Friendship Bread starter and the subsequent baking process.
  • Several participants express their love for Friendship Bread and share fond memories of making it, with one noting they kept their starter going for a long time.
  • One participant mentions having a coffee cake recipe that uses the starter but does not include pudding mix, indicating a desire to share variations.
  • Another participant discusses their struggles with maintaining the starter, humorously labeling themselves a "Friendship Bread Failure" due to forgetting the daily steps.
  • Some participants inquire about the refrigeration of the starter and how to manage the process, with varying opinions on whether it should be refrigerated.
  • One participant mentions using applesauce in the starter, while another suggests adding blackberries and orange zest for flavor.

Areas of Agreement / Disagreement

Views differ on the best practices for managing the starter, particularly regarding refrigeration and the daily maintenance steps. There is no clear consensus on whether the starter should be refrigerated or how to best remember the daily tasks.

Contextual Notes

Participants share a range of experiences, from successful baking to challenges with maintaining the starter. The discussion reflects a community of individuals who enjoy cooking and sharing recipes, with a focus on personal anecdotes rather than formal guidance.

Who May Find This Useful

Members of the consultant community who are interested in baking and sharing recipes may find this discussion helpful for exploring different approaches to making and maintaining Friendship Bread starter.

AnnieBee said:
Oh pickles! I keep forgetting to start mine! I was going to start it, but after deciding to wait so it would be ready on a Sunday I forgot... Can someone remind me to start it this this coming Wednesday?!! The flour and sugar are still sitting in the bag all ready to go...

Hmmm, I wonder if this would work well baked in the mini-fluted that i just got on Saturday (I :love: it already)?? I could make some cinnamony, add a few choc-chips to some, and maybe make part of it orangey... Yum!!

And then I'll weigh-in the next day, LOL! :) Hopefully my youth group kids will eat alot! (Shouldn't be a problem :D).

ETA: I am such a ding-bat - The right day to start would be FRIDAY, not Wed. Just figured that out while brushing my teeth... G'night everyone!
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Ooh, I LOVE that idea!! I might just try it! Although, I have the mini loaf pan, too, which I haven't used yet, so I might use that as well... decisions, decisions.
 
We are making ours tomorrow. My 3 1/2 yr old DS is is so excited about it, he has been the one to mash and add ingredients.
 
Well, I guess this will be the thread that never dies... just like the starter...

Anyway, I actually remembered to make my starter this morning! Woo-hoo! Now I just have to remember to squish it everyday. I can't wait to actually be able to bake this - Yum :)

Thanks again Janet for the recipe - and where are you? Haven't heard too much from you these last couple of days, I hope all is well and you are just busy.
 
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  • #64
AnnieBee said:
Well, I guess this will be the thread that never dies... just like the starter...

Anyway, I actually remembered to make my starter this morning! Woo-hoo! Now I just have to remember to squish it everyday. I can't wait to actually be able to bake this - Yum :)

Thanks again Janet for the recipe - and where are you? Haven't heard too much from you these last couple of days, I hope all is well and you are just busy.
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Yes, busy - lots of meetings and projects I was working on at work, couldn't take breaks or even lunch one day since I was busy.

I'm off work today and packing now to go to an Instructor Teaching Course tonight in the Milwaukee area.
 
Wow Janet, that does sound busy. Hope you have a safe trip and a great weekend.

PS I'm just loving squishing up my goop - I figure you can't over squish it. Or can you...? :)
 
GeorgiaPeach said:
"Let air out" is the polite way to say "BURP" it!!
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my recipe says to keep a 1 inch gap open on the bag so I have done that. yesterday was day 6, I added my ingrediants, stirred it and it is sitting on my counter with the 1 inch gap in the bag, is that correct?:confused:
 
merego said:
my recipe says to keep a 1 inch gap open on the bag so I have done that. yesterday was day 6, I added my ingrediants, stirred it and it is sitting on my counter with the 1 inch gap in the bag, is that correct?:confused:
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If you leave it like that...make sure no one dumps it over! If you close it up, you can just burp it so the bag doesn't get too full of gases.
 
ChefBeckyD said:
I'm a Friendship Bread Failure!:o

I've had starter given to me several times - and I always forget to do the steps daily.....Don't even know what it tastes like, because I've never been given the bread, just the starter. I finally end up throwing it away, after finding it in the back of the refrigerator, and wondering what it is.....

Hmmmm, maybe if someone really wanted to pass some friendship my way - they would just bake me a loaf of the bread instead!:blushing:
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I'm with you!!! I've always heard of the bread, never made it or really wanted to!! LOL It sounds like a lot of steps that I know I'd forget!
 
Help! My starter is on Day 6, and it has not really produced much gas, certainly not enough to need "burping". It has been chilly here, and we keep our house on the cool side, so I guess that might be the problem. Do you think I should give it an extra day in case it is just being a bit "slow" (ie bake on day 11 instead of day 10)?

On another note, last night I added the extra cups of milk, sugar and flour. I had to turn around to open a new bag of flour, and when I looked back, my bag had started to "slouch" and leak over the counter and off the edge. Only instead of going on the floor, my "lasy susan" corner cabinet was open (so I could get out the flour etc) and so the start was dripping into my TOASTER!!! :yuck: :cry: That was fun to clean up. I am letting it dry out thoroughly before I use it again... Thankfully I didn't lose too much starter, so I'm going to keep going with it. It will be a minor miracle if this actually turns out... :)
 
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  • #70
AnnieBee said:
Help! My starter is on Day 6, and it has not really produced much gas, certainly not enough to need "burping". It has been chilly here, and we keep our house on the cool side, so I guess that might be the problem. Do you think I should give it an extra day in case it is just being a bit "slow" (ie bake on day 11 instead of day 10)?

On another note, last night I added the extra cups of milk, sugar and flour. I had to turn around to open a new bag of flour, and when I looked back, my bag had started to "slouch" and leak over the counter and off the edge. Only instead of going on the floor, my "lasy susan" corner cabinet was open (so I could get out the flour etc) and so the start was dripping into my TOASTER!!! :yuck: :cry: That was fun to clean up. I am letting it dry out thoroughly before I use it again... Thankfully I didn't lose too much starter, so I'm going to keep going with it. It will be a minor miracle if this actually turns out... :)
Click to expand...

You could always add a little bit of yeast to it.
 
i have done this a few times and never had it turn out bad. Mine did not have much gas or anything this time around and it was still wonderful. I would go ahead and bake on day 10.
 
OK, so I made the Cinnamon Bread last week (with applesauce instead of vegetable oil, because I had no vegetable oil in the house and I figured it would be healthier anyway), and my family devoured it!! They loved it!!And now I am on Day 6 of the starter I kept for myself from that batch, and I am curious as to whether or not there are any basic breads that can be made from this recipe, and how good they are? I know, I could google it and find lots of recipes, I am sure, but I would rather get input from all of you to be sure I get a good recipe. TIA!
 
Okay what a darn cool website!! check out the homepage too. They have some fun stuff for the real die hard sourdough makers! Thank you!!
 
New to Amish Friendship Bread, could this be cooked in the new crown mold? The entire thing? or just 1/2 of the recipe? TIA
 
I don't see why not...I would use the entire recipe, not just half.
 
Ok, I'm sure this is a stupid question, but do you refrigerate? I've heard yes and no. TIA
 
bump bump!
 
pamperedmomto3 said:
Ok, I'm sure this is a stupid question, but do you refrigerate? I've heard yes and no. TIA
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I never have....refrigerating would kill the yeast.
 
pamperedmomto3 said:
Ok, I'm sure this is a stupid question, but do you refrigerate? I've heard yes and no. TIA
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I have kept my bread starter going now for about 2 years....I've never put it in the refrigerator and it is VERY forgiving. If you miss a day, 2, 3 --I've gone as long as 4 days without doing anything to it:o and it turns out great everytime!!! I just pick back up where I left off. Good luck with yours...we have enjoyed ours. My kids have a muffin almost every moring and I make mini muffins for DH and my youngest son's lunch everyday.
 
I really do apologize for being ignorant on this subject but the recipe listed here doesn't say anything about yeast. 1 c milk, 1 c flour, 1 cup sugar. Should I add yeast as well? TIA
 
pamperedmomto3 said:
I really do apologize for being ignorant on this subject but the recipe listed here doesn't say anything about yeast. 1 c milk, 1 c flour, 1 cup sugar. Should I add yeast as well? TIA
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I've never used yeast in mine.
 

Frequently Asked Questions

What is Amish Cinnamon Friendship Bread Starter?

Amish Cinnamon Friendship Bread Starter is a fermented mixture of flour, sugar, and milk that is used to create a sweet, cinnamon-flavored bread. It is often shared among friends and family, allowing them to create their own batches of bread while continuing the cycle of sharing the starter.

How do I care for my Amish Cinnamon Friendship Bread Starter?

Caring for your starter involves feeding it regularly with equal parts flour, sugar, and milk. Typically, you will feed it every 5-7 days, stirring it well and allowing it to sit at room temperature. Make sure to keep it in a non-metal container, as metal can react with the ingredients.

Can I freeze my Amish Cinnamon Friendship Bread Starter?

Yes, you can freeze your Amish Cinnamon Friendship Bread Starter. To do this, divide the starter into portions and place them in airtight containers or freezer bags. When you're ready to use it again, thaw it in the refrigerator and then feed it as usual before baking.

How do I use the Amish Cinnamon Friendship Bread Starter in a recipe?

To use the starter in a recipe, you typically take a portion of the starter (usually about 1 cup) and mix it with additional ingredients such as flour, sugar, eggs, and cinnamon. Follow a specific recipe for the bread to ensure the right proportions and baking times.

What if my Amish Cinnamon Friendship Bread Starter smells bad?

If your starter has a sour or off-putting smell, it may be a sign that it has gone bad. A healthy starter should have a pleasant, slightly sweet aroma. If you notice any signs of mold or an unpleasant odor, it's best to discard it and start a new batch.

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