Comments on: Amish Friendship Bread http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/ Craft, Create, Celebrate! Sat, 21 Nov 2009 03:30:08 -0600 http://wordpress.org/?v=2.8.5 hourly 1 By: Louise http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-21647 Louise Mon, 16 Nov 2009 17:55:00 +0000 http://www.skiptomylou.org/?p=5973#comment-21647 I haven't made amish friendship bread in years but froze some of the starter...it's been in my freezer for probably 3 years...is it still ok to use? I took it out, defrosted it and started the 10 day process....today I'm supposed to bake the bread. I also tried making my own starter but after a few days it got black dots all over it so I threw it away in case it was mold. I'm really hoping my "3 year old starter from the freezer" is still good because I've been craving this bread! Thanks! I haven’t made amish friendship bread in years but froze some of the starter…it’s been in my freezer for probably 3 years…is it still ok to use? I took it out, defrosted it and started the 10 day process….today I’m supposed to bake the bread.
I also tried making my own starter but after a few days it got black dots all over it so I threw it away in case it was mold.
I’m really hoping my “3 year old starter from the freezer” is still good because I’ve been craving this bread!
Thanks!

]]> By: Jane http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-18119 Jane Sat, 29 Aug 2009 18:17:34 +0000 http://www.skiptomylou.org/?p=5973#comment-18119 instead of passing on the starter bags to friends for the amish friendship bread can you freeze it? for how long? and when you take it out of freezer do you start on day 1? instead of passing on the starter bags to friends for the amish friendship bread can you freeze it? for how long? and when you take it out of freezer do you start on day 1?

]]> By: Cathy http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-17385 Cathy Thu, 30 Jul 2009 00:43:49 +0000 http://www.skiptomylou.org/?p=5973#comment-17385 I've made so many batches of this that I've lost count. My neighbor gave me a starter several weeks ago. My favorite variation thus far is lemon poppy seed. The possibilities are endless once you split the batter. Good to know that the starter can be put in the freezer if you don't have time to "care" for it. I’ve made so many batches of this that I’ve lost count. My neighbor gave me a starter several weeks ago. My favorite variation thus far is lemon poppy seed. The possibilities are endless once you split the batter. Good to know that the starter can be put in the freezer if you don’t have time to “care” for it.

]]> By: ara133photography http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-17351 ara133photography Sun, 26 Jul 2009 19:09:48 +0000 http://www.skiptomylou.org/?p=5973#comment-17351 Becky, could your baking soda be old? I was having a rising issue with cookies and quickbreads recently and bought a new thingy of baking soda and it fixed the problem! :) Becky, could your baking soda be old? I was having a rising issue with cookies and quickbreads recently and bought a new thingy of baking soda and it fixed the problem! :)

]]> By: ara133photography http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-17350 ara133photography Sun, 26 Jul 2009 19:07:59 +0000 http://www.skiptomylou.org/?p=5973#comment-17350 Your bread came out looking lovely! Nice blog post, thanks!! My sister-in-law just gave me a starter about 2 weeks ago; I made my first 2 loaves and then froze 3 little starters (I don't have any baking friends living nearby at the moment!). Krista, who commented on Mar 5, I'm SO glad you said that about the freezing issue - I noticed my 3 little baggies of starter are still very squishy in the freezer, it's been several days! Crazy! :) I changed the recipe a little for the loaves - instead of 3 eggs I used 2 egg whites and 1 whole egg instead of 1 cup oil I used 1 cup unsweetened apple sauce then I also added 1 large box of instant choc pudding The only problem is that I added WAY too much cinnamon (a lot more than called for!!) and the bread makes my tongue and gums hurt haha!!! So... next time only the recommended amt of cinnamon for me :) Your bread came out looking lovely! Nice blog post, thanks!! My sister-in-law just gave me a starter about 2 weeks ago; I made my first 2 loaves and then froze 3 little starters (I don’t have any baking friends living nearby at the moment!).

Krista, who commented on Mar 5, I’m SO glad you said that about the freezing issue – I noticed my 3 little baggies of starter are still very squishy in the freezer, it’s been several days! Crazy! :)

I changed the recipe a little for the loaves –

instead of 3 eggs I used 2 egg whites and 1 whole egg
instead of 1 cup oil I used 1 cup unsweetened apple sauce
then I also added 1 large box of instant choc pudding

The only problem is that I added WAY too much cinnamon (a lot more than called for!!) and the bread makes my tongue and gums hurt haha!!! So… next time only the recommended amt of cinnamon for me :)

]]> By: Cristy http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-17185 Cristy Mon, 13 Jul 2009 22:32:59 +0000 http://www.skiptomylou.org/?p=5973#comment-17185 My sister gave me a starter and I made the bread on Sunday. I omitted the cinnamon and added a package of instant lemon pudding instead of the vanilla. Turned out pretty good, but I would suggest either a lemon icing or a teaspoon of lemon extract before baking. My sister gave me a starter and I made the bread on Sunday. I omitted the cinnamon and added a package of instant lemon pudding instead of the vanilla. Turned out pretty good, but I would suggest either a lemon icing or a teaspoon of lemon extract before baking.

]]> By: andrea eder http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-16581 andrea eder Wed, 08 Jul 2009 02:51:16 +0000 http://www.skiptomylou.org/?p=5973#comment-16581 is there a starter that does not require yeast we would like to make our own starter w/out yeast is there a starter that does not require yeast we would like to make our own starter w/out yeast

]]> By: Catherine http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-15646 Catherine Mon, 04 May 2009 03:04:39 +0000 http://www.skiptomylou.org/?p=5973#comment-15646 Metal will only hurt the ph of the starter if it is reactive, like old time utensils tended to be. Cast iron, aluminum, etc are reactive metals. Today's typical non-reactive stainless steel will do no harm, so chill and enjoy. As for the yeast of this starter versus the baking powder/baking soda called for: yes, the Amish friendship "bread" is a quick bread. No, the starter doesn't really help leaven the bread. It is mostly flavor but adds a bit to the leavening, just not enough to rise the bread on its own. The yeast starters used to bake yeast breads without added commercial yeast are a symbiotic marriage of yeast but also bacteria, a marriage most likely absent from Amish starter. The milk gives it some lactobacilli but there is so much else going on with the sugar and such, it really is a completely different picture chemically. It is delicious in its own right but chemically, it is more of a flavor component. Remember too that the flavor variations on a quick bread are inexhaustible. I also have used the starter to make cookies and the absolutely BEST pancakes. Metal will only hurt the ph of the starter if it is reactive, like old time utensils tended to be. Cast iron, aluminum, etc are reactive metals. Today’s typical non-reactive stainless steel will do no harm, so chill and enjoy.

As for the yeast of this starter versus the baking powder/baking soda called for: yes, the Amish friendship “bread” is a quick bread. No, the starter doesn’t really help leaven the bread. It is mostly flavor but adds a bit to the leavening, just not enough to rise the bread on its own. The yeast starters used to bake yeast breads without added commercial yeast are a symbiotic marriage of yeast but also bacteria, a marriage most likely absent from Amish starter. The milk gives it some lactobacilli but there is so much else going on with the sugar and such, it really is a completely different picture chemically. It is delicious in its own right but chemically, it is more of a flavor component. Remember too that the flavor variations on a quick bread are inexhaustible. I also have used the starter to make cookies and the absolutely BEST pancakes.

]]> By: Marianne http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-15538 Marianne Thu, 30 Apr 2009 20:39:27 +0000 http://www.skiptomylou.org/?p=5973#comment-15538 Nevermind - I skipped over to the allrecipes link and read that metal can mess up the yeast and change the pH balance. I'll just keep my bags and continue on and see how they come out before I give them away... Nevermind – I skipped over to the allrecipes link and read that metal can mess up the yeast and change the pH balance. I’ll just keep my bags and continue on and see how they come out before I give them away…

]]> By: Marianne http://www.skiptomylou.org/2009/03/05/amish-friendship-bread/comment-page-1/#comment-15535 Marianne Thu, 30 Apr 2009 17:09:04 +0000 http://www.skiptomylou.org/?p=5973#comment-15535 Ladies - Help - I totally messed up! I am on my second round of bread and stupidly beat the lumps out of my batter with my mixer (metal blades) before separating the four starters. What happens with metal??? Should I just toss them?? Ladies – Help – I totally messed up! I am on my second round of bread and stupidly beat the lumps out of my batter with my mixer (metal blades) before separating the four starters. What happens with metal??? Should I just toss them??

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