I love this bread! I tried a couple of variations, like instead of the vanilla pudding i added banana and instead of cinnamon i tried raisins, chocolate chips, nuts. The only thing is i run out of people to give the starter too? does anyone know how you can split this recipe so that you only leave one starter and not four? Thanks!

I have been looking for this recipe forever!! Wow, it is perfect!

This is a wonderful recipe!!! I have also made friendship MUFFINS with this recipe. It makes about 18 muffins. Bake for 20 minutes. Delicious!!! Great for parties, bake sales and the kids LOVE to eat it!

I love this bread. Had forgotten about it, but am so glad I found it again. Juliamom42, I also ran out of people to pass it on to, so when adding ingredients, instead of adding 1 cup of each I only added 1/3 cup of each ingredient and this worked perfectly just for my family. Hope this helps!

I got a starter from a friend and have kept it up for the last couple of months. All of my neighbors love it! I just gave one of my neighbors the recipe for the starter but I also found the original recipe that doesn't call for yeast, it makes its own. To do it this way, you'll need 1cup sugar, 1cup flour and 1cup milk. Mix in a plastic or glass bowl. Cover lightly, stir every day and then follow the usual directions. It works wonderfully!

This is a good recipe, but if you add the ingredients on the 10th day, you end up with 7 cups of starter instead of 4. I don't think you are supposed to add on the 10th day. Just bake.

I love Friendship Bread but get sick of it after a few weeks. FYI, if you use a metal spoon/whisk to mix, the batter will kind of poop out - stop bubbling and separate. So throw it away if you forget, and start new. Also, you can make it into muffins for breakfast. Like zucchini bread? Add shredded zucchini instead of coconut (Or in comination). My toddler cousin LOVED his mommy's yummy muffins, and she added zucchini and stuff to make them guilt-free for her.

This is the best Amish bread I've ever eaten.

Good starter, nice and sour.

A great starter to great breads!!!

Exactly what I was looking for, thank you! Makes a very moist, sweet bread.

Thank you for this starter! My family loves this bread, but I don't always have a starter. Now I can make my own, thanks!

NEED HELP!! Day 6 I open my bag to let out the air and a vinegar smell comes out of the bag. Did something go wrong? Now that I look back at it my water may have been more than 110 as I did not test it. I added the extras today, in hopes that I can keep moving forward on this. Maybe I need to throw away and do-over in a plastic bowl with a loose lid to let air in?!?! PLEASE HELP!!!

What happens when you leave the starter languishing on the countertop for, say, 20 days? Okay, other than giving the bag the occasional mash, I was neglectful of duty. (End of school year rush, but that’s another story.) After observing few bubbles but no green/pink floaties on Day 16, I added the milk, sugar & flour. Some (very) mild bubbly activity thereafter, but again, on Day 20, the starter had no green/pink floaties and had passed the odor test. So I proceeded w/ baking. Bread turned out surprisingly delicious (based on family taste tests) though there was, expectantly, not a huge rise. I then softened a package of yeast in ¼ cup warm water, and split this mixture among three bags of baby starter that had been set aside from the original. Happy to report that all babies are alive and bubbling well on Day 2.

I got the starter from alady in my church and she also gave me some muffins she had made with it that were WONDERFUL! Everything was going fine until the end I mistakenly used metel, is it ruined? Can I still use it? If anyone has any advice I would appreciate it.

I've been using this recipe for years, love the ease of this starter and all the bread variations that can be made from it.

I'm gluten intolerant (can't have wheat). I started my own rice flour starter and then usued my G-free flour mix for the bread! It was fun! My friends who aren't gluten intolerent used regular flour in their starter mix and it worked out fine!

I baked mine on the 11th day by accident. the bread smelled wonderful while it was baking but once it was done, it had a rancid chemical smell coming from the core and well, tasted awful, too, so make sure you follow the recipe carefully.

your yeast may have lost its effect if your water temp in the very beginning was over 110 degrees. the hotter the water, the less effective the yeast will be. you don't necessarily have to throw it away, it just won't rise as much. what other types of breads can this starter be used for? any suggestions?