Reviewed: Sep. 27, 2008

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!

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PRESTA64

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Reviewed: Sep. 25, 2008

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!

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mom-of-five

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Reviewed: Sep. 11, 2008

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.

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SITHGODDESS

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Reviewed: Sep. 7, 2008

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.

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Stellah 124

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Reviewed: Aug. 24, 2008

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

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Alice

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Reviewed: Aug. 7, 2008

Good starter, nice and sour.

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Holly

Cooking Level: Beginning

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Reviewed: Aug. 6, 2008

A great starter to great breads!!!

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Aphrodite18

Cooking Level: Beginning

Living In: Kingsville, Maryland, USA

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Reviewed: Jul. 26, 2008

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

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JJK614

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

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Reviewed: Jul. 11, 2008

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!

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SLB1633

Cooking Level: Expert

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Reviewed: Jun. 24, 2008

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!!!

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Wigglenharley

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Reviewed: Jun. 20, 2008

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.

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Becky

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Reviewed: Jun. 17, 2008

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.

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momofthree

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Reviewed: Jun. 9, 2008

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.

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15 users found this review helpful

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 4, 2008

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!

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its_ruthie

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Reviewed: Apr. 25, 2008

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.

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HONEYDEWY

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Reviewed: Apr. 25, 2008

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?

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Danielle

Cooking Level: Intermediate

Living In: Suffolk, Virginia, USA

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Reviewed: Apr. 18, 2008

I rate this a 5 star because everyone I have talked to before I found allrecipes, told me that the only way to get a starter was from someone who already had it. Now I don't have to search. What do I do, though, if my batter seems to loose its yeast affect? Do I now have to through away the four starters and start all over?

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Dana

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Reviewed: Apr. 18, 2008

I've known this recipe for a long time now, and it's easy to deal with if you use quart sized zip-lock bags for growing and sharing starter, simply change "stir" to "squeeze", and burp the bag as needed. What I wonder is if this starter can be used to make a regular bread, not just a quick bread.

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Faery food

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Reviewed: Apr. 10, 2008

Messy but handy! I love the breads that I made using this starter. Very convenient and easy to maintain. Thanks for the recipe! I use 1/4 cup of milk, sugar, and flour if I plan on making 1 bread for myself and keeping the rest as starter. Otherwise, I use 1 cup of milk, sugar, and flour so I can make 2 batch of bread.

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Alice Li

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 4, 2008

My friend uses this bread to make her bread pudding - talk about extra yummy. It's great to eat alone, but if you are going to use all of your starteers at once, bread pudding is the way to go.

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