Try This Amish Friendship Bread Sourdough Recipe (2024)

FAQs

Is Amish Friendship Bread the same as sourdough? ›

According to Elizabeth Coblentz, a member of the Old Order Amish and the author of the syndicated column "The Amish Cook", true Amish friendship bread is "just sourdough bread that is passed around to the sick and needy".

If your starter looks discolored with a pink or green tinge, has mold (a no-brainer but worth mentioning), or if the sharp acetone smell doesn't go away, discard your starter and make a new one from scratch. It's sad, but so is food poisoning. The rule in the Friendship Bread Kitchen is: when in doubt, throw it out.

Your starter should smell like yeasty–sweet, tangy, and fermented. It reminds some people of beer. Fermenting batter is, well, fermenting batter so it may not smell like roses but it shouldn't smell bad.

why can't you use metal when making amish friendship bread? They say use wooden or non metal, as the Amish always used wooden spoons. It's also said by using metal in the batter it could spoil the fermenting process of the batter as well. Some say it will even change the color, change the taste as well.

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Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

Longer fermentation

As your dough proofs, the good bacteria eats up sugars and starches in the flour. This decreases the sweet undertone and creates a more sour undertone. The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

As fermentation gasses build up in the container , let it out or the bag will go BOOM! It is normal for the batter to rise, bubble, ferment and smell like good beer or alcohol. Smelling like nasty feet is bad and means that your starter died and you need to toss it an start again.

A layer of grey liquid on top of sourdough starter usually occurs after the yeasts and bacteria have consumed the food in a starter. A few hours at room temperature may be enough time for the starter to consume the food fed to it and to show a layer of hooch (alcohol).

Does Amish Friendship Bread need to be refrigerated after baking? ›

Does Amish friendship bread need to be refrigerated? No. After the bread has cooled completely, you can store it like any other baked good in an airtight container at room temperature for several days, or wrap it tightly and freeze it for later.

The only smell to be concerned about is if your starter smells like mold. Once your starter goes moldy it is unrecoverable, but this is very uncommon. A healthy starter will resist mold growth.

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

If you missed one feeding

Don't worry — your starter is fine. Just pick back up with your typical routine and your starter will settle in easily. To be safe, give it one or two feedings before you bake with it to make sure it's at full strength.

You might also see the term “levain bread” or “pain au levain,” which are other names for sourdough bread. Because the term levain is French for leaven, which is almost always taken to mean naturally fermented bread, the term levain is often used synonymously with sourdough.

Using yogurt and instant yeast as alternatives to a traditional sourdough starter can be an effective and convenient method for achieving bread with some sourdough characteristics without the complexities of maintaining a live starter.

Sourdough bread is known in almost every country around the world. Each culture has a different name for it. The French call it levain, Italians call it lievito madre or lievito naturale, the Germans call it sauerteig, in Denmark it's called surdej, the Spanish call it masa madre, and the Russians say zakvaska.

Today, Bay's Sour Dough Bread is sold and served in all the Cracker Barrel Restaurants across the United States. The Bay's Southern Bread Company Museum contains a wood cook stove and many baking items and artifacts Mr.