Everyone,

I haven't posted here in many a month, or perhaps year, but here's
something that came up today:

A friend wanted to give me some Amish Friendship Bread starter and the
bread recipe. I said sure, and took them home. I looked it over and
don't get it. The stuff is a starter that you have to feed for ten
days, but the bread is a quick bread. You mix all the ingredients
together including the starter, then just put it in the oven without
letting it rise. So the yeast would get killed fairly quickly. And
the recipe has both baking powder and baking soda.

I went over this with somebody who knows baking, and we both can't
figure it out. We think it's just a quick bread that would turn out
about the same without the starter, and the idea of the starter is
just to have something to share with a friend or two.

Does anybody out there have an idea of why a quick bread would use a
starter?

TIA,

Ken

P.S. It's good to hear Kili is doing better.

Ken wrote:
> Everyone,
>
> I haven't posted here in many a month, or perhaps year, but here's
> something that came up today:
>
> A friend wanted to give me some Amish Friendship Bread starter and the
> bread recipe. I said sure, and took them home. I looked it over and
> don't get it. The stuff is a starter that you have to feed for ten
> days, but the bread is a quick bread. You mix all the ingredients
> together including the starter, then just put it in the oven without
> letting it rise. So the yeast would get killed fairly quickly. And
> the recipe has both baking powder and baking soda.
>
> I went over this with somebody who knows baking, and we both can't
> figure it out. We think it's just a quick bread that would turn out
> about the same without the starter, and the idea of the starter is
> just to have something to share with a friend or two.
>
> Does anybody out there have an idea of why a quick bread would use a
> starter?
>


I think it's just a fake sourdough. The "starter" is to flavor the
final loaf, not to raise it.

Bob

On Nov 23, 4:51*pm, zxcvbob > wrote:
> Ken wrote:

>
> > Does anybody out there have an idea of why a quick bread would use a
> > starter?
>
(Snip)
> I think it's just a fake sourdough. *The "starter" is to flavor the
> final loaf, not to raise it.
>
> Bob- Hide quoted text -

Bob,

The recipe I was given makes a very sweet, rich, cinnamon, dessert
bread. That's another reason I can't figure out why somebody would
want to put in a starter.

Thanks for the input.

Ken

On Sun 23 Nov 2008 06:13:18p, Ken told us...

> On Nov 23, 4:51*pm, zxcvbob > wrote:
>> Ken wrote:
>
>>
>> > Does anybody out there have an idea of why a quick bread would use a
>> > starter?
>>
> (Snip)
>> I think it's just a fake sourdough. *The "starter" is to flavor the
>> final loaf, not to raise it.
>>
>> Bob- Hide quoted text -
>
> Bob,
>
> The recipe I was given makes a very sweet, rich, cinnamon, dessert
> bread. That's another reason I can't figure out why somebody would
> want to put in a starter.
>
> Thanks for the input.
>
> Ken
>

In the recipes I’ve seen, the starter *is* used to raise the loaf, not just
to flavor it. Those recipes did not contain additional yeast or other
leavening agents at the point of making the bread. In fact, I doubt if the
starter even adds much flavor, considering how sweet and cinnamony it is.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3dys 5hrs 39mins
************************************************** **********************
OH NO! Not ANOTHER learning experience!
************************************************** **********************

Ken wrote:

> Does anybody out there have an idea of why a quick bread would use a
> starter?

It's been years since I did a friendship bread. Hope the following Wiki
link helps:

http://en.wikipedia.org/wiki/Amish_Friendship_Bread

--Lin

On Nov 23, 5:23*pm, Wayne Boatwright >
wrote:
> On Sun 23 Nov 2008 06:13:18p, Ken told us...
>
>
>
>
>
> > On Nov 23, 4:51*pm, zxcvbob > wrote:
> >> Ken wrote:
>
> >> > Does anybody out there have an idea of why a quick bread would use a
> >> > starter?
>
> > (Snip)
> >> I think it's just a fake sourdough. *The "starter" is to flavor the
> >> final loaf, not to raise it.
>
> >> Bob- Hide quoted text -
>
> > Bob,
>
> > The recipe I was given makes a very sweet, rich, cinnamon, dessert
> > bread. *That's another reason I can't figure out why somebody would
> > want to put in a starter.
>
> > Thanks for the input.
>
> > Ken
>
> In the recipes I’ve seen, the starter *is* used to raise the loaf, not just
> to flavor it. *Those recipes did not contain additional yeast or other
> leavening agents at the point of making the bread. *In fact, I doubt if the
> starter even adds much flavor, considering how sweet and cinnamony it is.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *

Hmmmmm, the mystery deepens. The recipe I was given has both baking
powder and soda.

So I guess the question has morphed into: Does Amish Friendship Bread
usually use the starter to rise? And if not, does it have other
leavening agents?

I'm guessing if I do a search, I'll find many versions of the recipe.

Thanks,

Ken

On Nov 23, 5:40*pm, Lin > wrote:
> Ken wrote:
> > Does anybody out there have an idea of why a quick bread would use a
> > starter?
>
> It's been years since I did a friendship bread. Hope the following Wiki
> link helps:
>
> http://en.wikipedia.org/wiki/Amish_Friendship_Bread
>
> --Lin

Lin,

Thanks for the reply. The Wiki article says the starter can be used
for lots of yeast breads. But the recipe I was given doesn't call for
any time to rise.

We were actually thinking of doing the recipe with and without the
starter to compare. I don't think we'll actually get to that science
experiment, but it would be a good idea.

Thanks,

Ken

On Sun 23 Nov 2008 06:56:21p, Ken told us...

> Hmmmmm, the mystery deepens. The recipe I was given has both baking
> powder and soda.
>
> So I guess the question has morphed into: Does Amish Friendship Bread
> usually use the starter to rise? And if not, does it have other
> leavening agents?
>
> I'm guessing if I do a search, I'll find many versions of the recipe.
>
> Thanks,
>
> Ken


Ken,

There appear to be many variations on this bread. The following is a
recipe I’ve had for a long time, for both the starter and the bread.

Friendship Bread Starter

* 1 (.25 ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F/45 degrees C)
* 3 cups all-purpose flour, divided
* 3 cups white sugar, divided
* 3 cups milk

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2
quart container glass, plastic or ceramic container, combine 1 cup flour
and 1 cup sugar. Mix thoroughly or flour will lump when milk is added.
Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and
let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave
loosely covered at room temperature.

2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour,
1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to
make your first bread, give 2 cups to friends along with this recipe, and
your favorite Amish Bread recipe. Store the remaining 1 cup starter in a
container in the refrigerator, or begin the 10 day process over again
(beginning with step 2).

Amish Friendship Bread

1 cup live yeast starter (see above)
day 1:
Do nothing with the starter.
days 2-5:
Stir with a wooden spoon.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and
place 1 cup each into three separate plastic containers. Give one cup and a
copy of this recipe to three friends. To the balance (a little over one
cup) of the batter, add the following ingredients and mix well.

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased
and sugared bread pans. Bake at 325 degrees for 1 hour.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3dys 5hrs 1mins
************************************************** **********************
Plankton lobbyist: 'NUKE THE WHALES!'
************************************************** **********************

Ken wrote:
> On Nov 23, 5:23 pm, Wayne Boatwright >
> wrote:
>> On Sun 23 Nov 2008 06:13:18p, Ken told us...
>>
>>
>>
>>
>>
>>> On Nov 23, 4:51 pm, zxcvbob > wrote:
>>>> Ken wrote:
>>>>> Does anybody out there have an idea of why a quick bread would use a
>>>>> starter?
>>> (Snip)
>>>> I think it's just a fake sourdough. The "starter" is to flavor the
>>>> final loaf, not to raise it.
>>>> Bob- Hide quoted text -
>>> Bob,
>>> The recipe I was given makes a very sweet, rich, cinnamon, dessert
>>> bread. That's another reason I can't figure out why somebody would
>>> want to put in a starter.
>>> Thanks for the input.
>>> Ken
>> In the recipes I’ve seen, the starter *is* used to raise the loaf, not just
>> to flavor it. Those recipes did not contain additional yeast or other
>> leavening agents at the point of making the bread. In fact, I doubt if the
>> starter even adds much flavor, considering how sweet and cinnamony it is.
>>
>> --
>> Wayne Boatwright
>
> Hmmmmm, the mystery deepens. The recipe I was given has both baking
> powder and soda.
>
> So I guess the question has morphed into: Does Amish Friendship Bread
> usually use the starter to rise? And if not, does it have other
> leavening agents?
>
> I'm guessing if I do a search, I'll find many versions of the recipe.
>
> Thanks,
>
> Ken


The only sourdough starters I've ever messed with (a few years ago; I
never got good at it) was just water and rye flour. Once it started
fermenting, I'd feed it with water and unbleached white flour. No yeast
added to the starter, and no yeast added to the dough.

Bob

Lin wrote:
> Ken wrote:
>
>> Does anybody out there have an idea of why a quick bread would use a
>> starter?
>
> It's been years since I did a friendship bread. Hope the following Wiki
> link helps:
>
> http://en.wikipedia.org/wiki/Amish_Friendship_Bread
>
> --Lin


The concept was very common in the 1970's but it was called "Herman" or
friendship bread starter, no Amish involved. It was also known for
packing five to ten pounds on everyone who made it regularly.

It made a very rich, sweet coffeecake with cinnamon streusel topping.

And yes, since it had both baking powder and soda, it was a quick bread
using the starter for flavor and a gimmick.

gloria p

On Nov 23, 7:41*pm, Gloria P > wrote:
> Lin wrote:
> > Ken wrote:
>
> >> Does anybody out there have an idea of why a quick bread would use a
> >> starter?
>
>
> The concept was very common in the 1970's but it was called "Herman" or
> friendship bread starter, no Amish involved. *It was also known for
> packing five to ten pounds on *everyone who made it regularly.
>
> It made a very rich, sweet coffeecake with cinnamon streusel topping.
>
> And yes, since it had both baking powder and soda, it was a quick bread
> using the starter for flavor and a gimmick.
>
> gloria p


Gloria,

Thanks for the response. But now I've got responses that say the
starter does help the bread rise and add flavor, and responses that
say it's just a gimmick. Great; maybe I will have to do that science
experiment with two loaves, one with and one without.

Thanks,

Ken