On Apr 30, 11:35 pm, Gordon > wrote:
> Just out of idle couriosity. Sort of. I was wondering
> what is the difference (if any) between Sourdough and
> Amish frendship bread.

I suppose you could consider Amish Friendship bread a specific variant
of a levain bread, but the info that I read when I googled it was not
very appealing. The idea of dragging a sponge-starter along for days
and days and then adding a bunch of "stuff" (butter, sugar, fruit,
baking soda, gelatin???) to it before baking... had a Duncan Hines (or
maybe Stephen King) feel. What is the gluten is like after the flour's
been wet for a week?

If you're looking for butter & fruit... check out Alsatian kugelhof
(or a variant thereof). It's a toned down molded brioche with fruit
and nuts. And it is considerably less involved... 2 days start to
finish with levain starter.