One question I get asked a lot is how can you tell a good Amish Friendship Bread starter from a not-so-good Amish Friendship Bread starter?
This is tricky for a number of reasons, because:
- every starter is different (i.e. if it’s been passed on or if you’ve made it from scratch)
- every kitchen is different (drafty or warm, different wild yeasts in the air)
- ingredients may vary (i.e. milk can be whole, 2%, skim or non-dairy)
- maintenance may vary (you mix your starter daily or just giving the bag a small squeeze when you remember)
- your starter may not turn color but is no longer active–it’s basically batter in a bag
Here’s another scenario: starters that are refrigerated or frozen for long periods of time do tend to change color, usually going a shade darker.
No two starters are alike, with the exception being on Day 10 when you divide your starter to share with others. But once those starters go out in the world, they become unique and individual. Occasionally you’ll keep all your starters and several will be super active and another one, meh. (By the way, the “meh” starter is probably still good, just not as excited as its brothers and sisters.)
Here are two Amish Friendship Bread starters, side by side. One is good. The other … not so much.
It’s pretty easy to tell which one looks healthier. The color, for one thing. The presence of a few bubbles is another. And if you were able to crack the bags open and take a whiff, the one on the left smelled nice and yeasty while the other smelled like nothing at all (this will not always be the case—old, underfed or spoiled starter can smell quite awful. Read more about that here). This particular bag had been neglected in the fridge for a few weeks so it was underfed and no longer active. As hardy as the starter can be, it needs to be fed. Period.
You should also be seeing some bubbly activity within 24 hours of every feeding. If the amount of bubbles starts to decrease, you might need to reduce your starter to one cup and start feeding it as if it were Day 6.
The more you care for your Amish Friendship Bread starter the easier it will be to determine if your starter’s ready to be baked or if it’s gone down a path of no return.
>> Check out more tutorials here.
>> Post a picture of your starter on Facebook here or add it to our starter gallery by submitting it here.
I love my amish sour dough and recipes. I have even made different recipes up. My question, I keep mine in a container and use almost weekly or every other week, feeding after each use. I usually bake a double batch of bread when using. I sometimes keep in freezer, I guess I’m trying to ask, does it matter if I don’t keep in bags for just one usage? Mine looks and smells right. I would appreciate your opinion. Thank You Judy
Hi Judy! You can store your starter however you like — we use Ziploc bags for the freezer and to give them away, and glass containers for our counter or fridge. The 1 cup is only a suggestion — do whatever works best for you!
Hi, are you only able to use the start every 10 days, or can you take some more often? I would love to be able to make different breads more often if it works that way.
Thank you,
Jacki
Hi Jacki! Once you get a starter going and you’ve done one 10 day cycle, then you can use it at any time as long as you’re maintaining it every 6 and 10 days with a feeding, feel free to bake away! In the beginning I was like you and baking ALL the time — it was great having it on hand and playing with the recipes. Good luck!
I don’t bag and just keep all in a container and use at least once a week and bake a double batch and feed once again. Always seems like it is ok. Am I doing this right?. I have made so many kinds of breads and give away and everyone loves them
Hi Judy! If it works, keep going! You just want to make sure your starter is active, but if you see bubbles and are feeding it regularly (and it smells yeasty), I’d say you have a happy starter. 🙂
What type of flour to use
Can you add more yeast to starter if it’s not bubbly?
Hi Leslie! It’s better to reduce your starter to one cup and try one more round of feeding to see if it comes around. If that doesn’t work, I would make a fresh starter rather than adding yeast to one that’s no longer thriving. 🙂
Hello! Last year I had 7 starters going to make Friendship Bread with my students. I’m doing the process again this year but my starters are acting VERY differently. I made them on Monday (today is Wednesday) and nothing has been happening with them. There are a couple little bubbles but I haven’t had to burp the bags or anything, which is really worrying me. Last year the bags expanded so much I had to release the pressure half way through the first night, and this year there’s literally no pressure built up at all. Is something wrong with my starters? I really don’t want this to not work and disappoint my students!