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How can you store the starter if you don't want bread again in 10 days? Catherine cat@cohen.us —The preceding unsigned comment was added by 68.2.53.27 ( talk) 01:51, 26 August 2003 (UTC)
Starter can be frozen once it is ready (usually day 10) and can then be thawed and used immediately to bake with or can become the "mother" for your next batch of starter. — Preceding unsigned comment added by 2001:56A:F97E:6000:C562:68C9:6833:F667 ( talk) 02:52, 9 October 2019 (UTC)
I have heard that you can freeze the bread in baggies when it is ready to be made. You must let it thaw out in room temp before you use it though. I was wondering if you want to make more than one loaf on day 10...instead of giving out starters to friends, can you just use those starters to make more bread that day? Does that make since? I have been saving my starters to make extra for my hubby to take to work and I have like a million starter bags and I was thinking there has to be a better way!!!!! Sarah sarahtaras@gmail.com —The preceding unsigned comment was added by 24.32.175.84 ( talk) 20:49, 15 July 2005 (UTC)
The good news is, you can bake up the entire final batch of starter into loaves if you wish. While the instructions seem pretty stringent on what to do each day, you have great flexibility on how much of the final product you can make. Use one cup of the batter for each recipe (makes 2 loaves). If you don't want to pass them on to friends but want to keep one for yourself to repeat the process, make up 3 batches of the recipe (6 loaves) and keep one cup of the starter for yourself. The bread freezes well, so keep it for the in-between times when the starter isn't ready. In the past, I have made 2 batches (2 cups of starter for 4 loaves) and given a loaf with a starter to a friend, so they know what the final product is. Also, if you are too busy on Day 6 to add the sugar, flour and milk, just mush the bag and do it the next day. Same with Day 10: if you don't have time to make the loaves, just mush the bag and do it the next day. It will turn out just fine. Rhowell40s 17:56, 29 September 2007 (UTC)
This article was nominated for deletion but got consensus to keep. Johnleemk | Talk 11:10, 30 November 2005 (UTC)
Is there any evidence that this has any actual relation to the Amish (i.e., did they originated it)? —The preceding unsigned comment was added by 67.165.78.124 ( talk) 03:36, 3 July 2006 (UTC)
Think about it for a moment by taking a step back. How many Omish people would use Instant Vanilla Pudding Mix? First, that goes against their lifestyle and second, if they have been making this for as long as implied, that would be before the time instant pudding mix existed. A traditional sour dough starter is just starter, water, and flour. The starter is made from typically rye flour and water and it take around ten days to get the starter active and to a point of use. It would appear the association to Amish is that they have a sense of community and sharing, which seems to be the point of sharing this recipe. Someone should ask them and see if they even know about this bread. 97.118.92.109 ( talk) 18:40, 23 July 2008 (UTC)TradBiner
Just wanted to mention that Herman is a cake, not bread. 81.201.238.210 10:49, 23 February 2007 (UTC)
The recipe calls for baking soda and baking powder...if it's a yeast starter, why do you need these? —The preceding unsigned comment was added by 65.244.78.22 ( talk) 19:08, 7 March 2007 (UTC).
I was given Amish Friendship Bread starter, and the chain letter instructions, the instructions state do not use any metal no metal forks or spoons to stir, no metal bowls till its time to cook, then you can cook in metal pans. I was wondering why no metal. If anyone can tell me the answer please respong to BPMDulude@hotmail.com. Thanks Brenda
I think an article called "Amish Friendship Bread" should explain how friendship bread is made, in lay terms for non-cooks. If someone gives me a cup of starter and I want to use it to make a loaf of friendship bread, what do I do? The instructions I've found elsewhere on the Internet just tell how to make the starter without telling how to use the starter to make a loaf of bread. Surely someone can add a brief explanation to the article. Jdmaloney ( talk) 03:23, 17 March 2008 (UTC)
Thanks WhatamIdoing. I understand not giving how-to information but I think the article could better explain what the bread is. As it's written now I think it's confusing. I would be surprised if the article's current topic sentence is accurate, "Amish Friendship Bread (along with Amish Cinnamon Bread) is a type of sourdough starter which is often shared in a manner similar to a chain letter." Is Amish Friendship Bread the starter or is it the bread made using the starter? Wouldn't it be better to say something like, "Amish Friendship Bread is any bread made using Amish Friendship Bread starter? Also, wouldn't it be helpful to say what you said in your comment, that friendship bread can be any type of yeast bread made using friendship bread starter in place of yeast? Without those two clarifications someone who doesn't already know what friendship bread is is likely to be confused by the article like I was. Jdmaloney ( talk) 00:48, 19 March 2008 (UTC)
The article says something about the recipe requiring a package of instant pudding, but none of the several recipes i've ever used say anything about pudding. I know that Amish Friendship Bread may refer to several different breads made from the starter, so maybe it should be changed to something like "some of the recipes require a package of instant pudding" just thought i'd make a suggestion. Funbox360 ( talk) 19:03, 6 May 2008 (UTC)
"often shared in a manner similar to a chain letter": what does that even mean? Unlike an email, how can one bread or sourdough be sent to multiple people? The article mentioned in the reference no longer exists. Avman89 ( talk) 05:09, 2 January 2012 (UTC)
You totally cannot make sourdough starter with storebought yeast. Every guide to sourdough starter I've ever read says left and right to definitely not ever add yeast. happythoughts ( talk)
![]() | This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||||
|
![]() | This article was previously nominated for deletion. The result of the discussion was keep. |
How can you store the starter if you don't want bread again in 10 days? Catherine cat@cohen.us —The preceding unsigned comment was added by 68.2.53.27 ( talk) 01:51, 26 August 2003 (UTC)
Starter can be frozen once it is ready (usually day 10) and can then be thawed and used immediately to bake with or can become the "mother" for your next batch of starter. — Preceding unsigned comment added by 2001:56A:F97E:6000:C562:68C9:6833:F667 ( talk) 02:52, 9 October 2019 (UTC)
I have heard that you can freeze the bread in baggies when it is ready to be made. You must let it thaw out in room temp before you use it though. I was wondering if you want to make more than one loaf on day 10...instead of giving out starters to friends, can you just use those starters to make more bread that day? Does that make since? I have been saving my starters to make extra for my hubby to take to work and I have like a million starter bags and I was thinking there has to be a better way!!!!! Sarah sarahtaras@gmail.com —The preceding unsigned comment was added by 24.32.175.84 ( talk) 20:49, 15 July 2005 (UTC)
The good news is, you can bake up the entire final batch of starter into loaves if you wish. While the instructions seem pretty stringent on what to do each day, you have great flexibility on how much of the final product you can make. Use one cup of the batter for each recipe (makes 2 loaves). If you don't want to pass them on to friends but want to keep one for yourself to repeat the process, make up 3 batches of the recipe (6 loaves) and keep one cup of the starter for yourself. The bread freezes well, so keep it for the in-between times when the starter isn't ready. In the past, I have made 2 batches (2 cups of starter for 4 loaves) and given a loaf with a starter to a friend, so they know what the final product is. Also, if you are too busy on Day 6 to add the sugar, flour and milk, just mush the bag and do it the next day. Same with Day 10: if you don't have time to make the loaves, just mush the bag and do it the next day. It will turn out just fine. Rhowell40s 17:56, 29 September 2007 (UTC)
This article was nominated for deletion but got consensus to keep. Johnleemk | Talk 11:10, 30 November 2005 (UTC)
Is there any evidence that this has any actual relation to the Amish (i.e., did they originated it)? —The preceding unsigned comment was added by 67.165.78.124 ( talk) 03:36, 3 July 2006 (UTC)
Think about it for a moment by taking a step back. How many Omish people would use Instant Vanilla Pudding Mix? First, that goes against their lifestyle and second, if they have been making this for as long as implied, that would be before the time instant pudding mix existed. A traditional sour dough starter is just starter, water, and flour. The starter is made from typically rye flour and water and it take around ten days to get the starter active and to a point of use. It would appear the association to Amish is that they have a sense of community and sharing, which seems to be the point of sharing this recipe. Someone should ask them and see if they even know about this bread. 97.118.92.109 ( talk) 18:40, 23 July 2008 (UTC)TradBiner
Just wanted to mention that Herman is a cake, not bread. 81.201.238.210 10:49, 23 February 2007 (UTC)
The recipe calls for baking soda and baking powder...if it's a yeast starter, why do you need these? —The preceding unsigned comment was added by 65.244.78.22 ( talk) 19:08, 7 March 2007 (UTC).
I was given Amish Friendship Bread starter, and the chain letter instructions, the instructions state do not use any metal no metal forks or spoons to stir, no metal bowls till its time to cook, then you can cook in metal pans. I was wondering why no metal. If anyone can tell me the answer please respong to BPMDulude@hotmail.com. Thanks Brenda
I think an article called "Amish Friendship Bread" should explain how friendship bread is made, in lay terms for non-cooks. If someone gives me a cup of starter and I want to use it to make a loaf of friendship bread, what do I do? The instructions I've found elsewhere on the Internet just tell how to make the starter without telling how to use the starter to make a loaf of bread. Surely someone can add a brief explanation to the article. Jdmaloney ( talk) 03:23, 17 March 2008 (UTC)
Thanks WhatamIdoing. I understand not giving how-to information but I think the article could better explain what the bread is. As it's written now I think it's confusing. I would be surprised if the article's current topic sentence is accurate, "Amish Friendship Bread (along with Amish Cinnamon Bread) is a type of sourdough starter which is often shared in a manner similar to a chain letter." Is Amish Friendship Bread the starter or is it the bread made using the starter? Wouldn't it be better to say something like, "Amish Friendship Bread is any bread made using Amish Friendship Bread starter? Also, wouldn't it be helpful to say what you said in your comment, that friendship bread can be any type of yeast bread made using friendship bread starter in place of yeast? Without those two clarifications someone who doesn't already know what friendship bread is is likely to be confused by the article like I was. Jdmaloney ( talk) 00:48, 19 March 2008 (UTC)
The article says something about the recipe requiring a package of instant pudding, but none of the several recipes i've ever used say anything about pudding. I know that Amish Friendship Bread may refer to several different breads made from the starter, so maybe it should be changed to something like "some of the recipes require a package of instant pudding" just thought i'd make a suggestion. Funbox360 ( talk) 19:03, 6 May 2008 (UTC)
"often shared in a manner similar to a chain letter": what does that even mean? Unlike an email, how can one bread or sourdough be sent to multiple people? The article mentioned in the reference no longer exists. Avman89 ( talk) 05:09, 2 January 2012 (UTC)
You totally cannot make sourdough starter with storebought yeast. Every guide to sourdough starter I've ever read says left and right to definitely not ever add yeast. happythoughts ( talk)