Submitted by: Danielle Chilliwack
“Vegan version of the original Amish Friendship Bread starter.”
Ingredients
1 cup warm water
1 tablespoon sugar
1 cup flour
1 tablespoon yeast
Directions
- Mix together the ingredients.
- Let starter sit for two days.
- Then stir down the starter and add in 1/2 cup flour, 1/2 cup warm water, 1/2 teaspoon sugar.
- Let starter sit for 12 hours.
Kitchen Notes
From Danielle Chilliwack: “The starter does one batch, so you have to make a fresh starter each time you want to make the bread. Use this Starter with the Vegan Amish Friendship Bread.”
From the Friendship Bread Kitchen: “To maintain the starter (or to have enough to divide and share), follow the original Amish Friendship Bread Starter recipe and replace milk with water.”
I use warm coconut milk (full fat) and it tastes MUCH better…equally rich but much easier on the digestive track than the dairy based on.
I would seriously consider altering this recipe to reflect that, given that this starter is much closer to a sourdough starter, and using a vegan milk such as coconut mimics if not outshines the rich robust creamy flavor of original Amish Friendship bread.
Leah,
Thank you so much for your Kitchen Notes! We will add them in and give you credit. We are looking for photos so if you get a chance please snap them and share! We would love to see pictures of your starter, bread, etc. Thanks so much for being a friend of the Kitchen!
I was just about to ask that question, excited to try the coconut milk version. Heave you tried almond or soy milk?
Great, Victoria! Keep experimenting and have fun with it! Let us know how your experiments turn out.
Susan
FBKitchen Assistant
I have actually made vegan Amish friendship bread in the past, using the regular starter recipe but substituting milk for soy milk. It works with almond, oat, hemp, rice or coconut milk as well. If you do this, it makes the regular amount of starter, so you don’t have to make a new starter batch each time, and, like friendship bread is supposed to be able to do, you can split and share it! Later in the recipe if eggs are called for you can substitute each egg with a tbsp of ground flax whipped in 3 tbsp of water. You can replace butter with vegan margarine and sometimes oil. I put candied pineapple, and cinnamon in mine, it is impossible to tell it’s vegan and it can be made with whole grain flours to add fibre and make it healthier!
Has anyone tried to use agave nectar instead of the sugars? And if so, will subsequent batches need to be made with agave nectar (and vegan for that matter, with the milk substitute)?