Amish friendship bread?
 

Just out of idle couriosity. Sort of. I was wondering
what is the difference (if any) between Sourdough and
Amish frendship bread.

Amish friendship bread?
 

"Gordon" > wrote in message ...
> Just out of idle couriosity. Sort of. I was wondering
> what is the difference (if any) between Sourdough and
> Amish frendship bread.

Apparently many sourdough strains can survive the schedule
of mistreatments attributed to the Amish.

The Amish way keeps people off the streets, and solves the
sourdough-starter-waste problem which tripped up writer-
restaurateur Nancy Silverton*.

The Amish-Friendship routine has the potential to inundate the
planet in a sickenly-sweet muck of grain- and dairy products.
Providentially, that has not so far occurred.

Amish friendship bread?
 

On 1 May 2009 05:35:10 +0100, Gordon >
wrote:

>Just out of idle couriosity. Sort of. I was wondering
>what is the difference (if any) between Sourdough and
>Amish frendship bread.

Howdy,

There is a very wide variety of sourdough breads, and Amish
Friendship Bread is one of 'em.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Amish friendship bread?
 

"Dick Adams" > wrote in
:

>
> "Gordon" > wrote in message
> ...
>> Just out of idle couriosity. Sort of. I was wondering
>> what is the difference (if any) between Sourdough and
>> Amish frendship bread.
>
> Apparently many sourdough strains can survive the schedule
> of mistreatments attributed to the Amish.
>
> The Amish way keeps people off the streets, and solves the
> sourdough-starter-waste problem which tripped up writer-
> restaurateur Nancy Silverton*.
>
> The Amish-Friendship routine has the potential to inundate the
> planet in a sickenly-sweet muck of grain- and dairy products.
> Providentially, that has not so far occurred.
>
>
>

Actually it freezes up quite well. Instead of passing along
the extra, I freeze it. When I have 10 small batches in the
freezer, I bake off the current active batch. By this time
I'm sick of the stuff anyway. Later, I can take out one of
the small batches and bake two loaves of bread. When the
small batches start running low, I can use one to start a
mother batch and start the cycle all over.

See? All self contained. No need to pester your friends
with the stuff.

I sometimes wonder if it wasn't first called Amway Friendship
Bread.

Amish friendship bread?
 

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.

Amish friendship bread?
 

Gordon wrote:

> I sometimes wonder if it wasn't first called Amway Friendship
> Bread.

Now *that's* funny!

B/

Amish friendship bread?
 

Will > wrote in news:3c072259-346f-4253-9038-
:

> 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?

I'm not sure what the gluten is like. The batter that gets made
up is more of a pour batter, not a dough. The bread is actualy
a quick bread, More like muffins or pound cake.
I've not seen a recipie that calls for gelatin. I just stick
with the basics: Flour, Suger, Baking soda and powder, oil
milk, and eggs. The fruit and nuts are optional and can be
varied. I once made a loaf with mini chocolate chips and nuts.
THe kids loved it. I did too.