There they are: mother and child; starter and finish. No, you are not seeing things. The starter is wearing a cute little coffee filter cap. Plus I forgot to take a photo before wrapping the bread up and I am not going to unwrap it just for a photo shoot.
If you happen to be a neighbor of mine and want to make your own Amish Friendship Bread, you are in luck. In 10 days I will have an over abundance of starter and I can give you a cup. If, however, you don’t currently know of anyone close by with some starter, it’s pretty easy to make your own.
In order to prevent the starter from getting out of hand, I made half a batch. That is the recipe I will share. Feel free to double it.
half a packet of yeast
1/2 cup each of flour, sugar, and milk
a little warm water (I think I used 2 Tbsp)
Sprinkle the yeast in the warm water. Let it sit for about 10 minutes to hydrate. Stir in the flour, sugar, and water. Cover loosely (a clean dish towel or plastic wrap) and put in a warm place. This mixture is going to sit for 10 days. Stir it every day. Feed it every 5 days with 1/2 cup each of flour, sugar, and milk.
Use a glass or plastic bowl and a wooden spoon or rubber spatula.
I used 2% milk & poured in straight from the refrigerator. It was fine.
The water should be warm to the touch but not hot.
On the tenth day, your starter will be ready to use. You’ll have about 2 1/2 cups: 1 cup will be used for baking, 1/2 a cup will be put aside as day 1 of the next 10 day cycle. That last cup – you can use it and bake 4 loaves instead of 2, you can give it away, or you can freeze it. Your choice.
This is the recipe I used for the bread. It seemed to be the most consistently repeated recipe I found.
I accidentally put aside a cup of the starter instead of half a cup so, in 10 days, I’ll have enough starter to cook and give out loaves to the entire neighborhood. I’m thinking of winging it and trying a pumpkin spice version. And maybe an apple one. Gotta get into the Fall properly, ya know.