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17 June 2008 @ 08:19 am
Amish Friendship Bread  
Does anyone know the science behind the Amish Friendship Bread? I missed a couple days when I went out of town and forgot about it. Last Friday would have been day 6, the day that I was supposed to add a few more ingredients. I didn't add the extra ingredients until yesterday (day 9). Today is day 10, the day you're supposed to bake. Should I try baking it today? Is the liquid in the bag supposed to be doing anything or changing at all?

I Googled the issue and some websites say missed days are okay and some say they are not. Has anyone experienced missed days before and still made the bread?

Thanks, H_D!
shoesequallifeshoesequallife on June 17th, 2008 12:38 pm (UTC)
What is amish friendship bread can i ask?
Sarahcount_croakula on June 17th, 2008 12:40 pm (UTC)
It's like a chain letter for bread. Someone gives you a large ziplock bag with some yeasty liquid in it and you follow instructions day by day to end up with bread dough.

I'm not so good at following instructions.
shoesequallifeshoesequallife on June 17th, 2008 12:42 pm (UTC)
sounds very interesting...so i cant cook or follow instructions id be hopeless.
cleverly disguised as a responsible adultelectricsoup on June 17th, 2008 12:54 pm (UTC)
it should be fine. i just baked some the other day on day 13 - oops :P it tastes fine. :)
Sarahcount_croakula on June 17th, 2008 12:56 pm (UTC)
Awesome, thank you!

Since I just added the ingredients yesterday, I'll give it an extra day and then bake. (:
The Guerrilla Aesthetegrrillaesthete on June 17th, 2008 01:00 pm (UTC)
Oh god, I love friendship bread. I used to make it so often, and it's okay if you miss a day, or if you don't feel like baking, you can add more ingredients to it. Unfortunately, I don't have the time or energy to make something every week and a half.
Sarahcount_croakula on June 17th, 2008 01:01 pm (UTC)
.watch.her.flow.kimmercake on June 17th, 2008 01:03 pm (UTC)
yay! i'm so happy this is becoming popular again! i just baked mine last week :) i think it should be ok, the recipe is so simple i think flexibility is ok.
rhyme_writerrhyme_writer on June 17th, 2008 01:14 pm (UTC)
Oh! I love Amish friendship bread! Unfortunately, my starter took over my fridge and had to be tossed... be careful and pay attention to it!
Sarahcount_croakula on June 17th, 2008 01:19 pm (UTC)
My starter hasn't done anything. Should it be changing? It's just liquid.
rhyme_writerrhyme_writer on June 17th, 2008 01:23 pm (UTC)
It will start to grow... the reason you keep taking some out and giving it away is so it doesn't take over your house. As mine did.

Now, it's been a few years since I made it (sniff) so for more technical answers, perhaps someone else can jump in? I don't recall all the steps. But anything with yeast activated in it is going to grow and has to be maintained in some manner.

If you are anywhere in the Milwaukee area and need someone to give starter to, I'll volunteer!
*~*~*~*~*~*~*~*~*~*: loveroberlyn on June 17th, 2008 02:16 pm (UTC)
and then give it to me! :)
.::.meesha.::.: guess wheremeeshaphrenic on June 17th, 2008 02:44 pm (UTC)
btw, you can freeze it! i know most of the chain letters say you can't, but you can. in fact, your post is making me want some so i'm going to pull a starter out of the freezer right now.

and to answer your original question, it should be fine, though i think you're right in giving it a day or two before baking it--it needs time grow after you add the flour/sugar. it's not that scientific overall, i was 2 days behind in baking mine once and it turned out fine.
Sarahcount_croakula on June 17th, 2008 02:46 pm (UTC)
Great, thanks!

I don't really have anyone to give the new starters away to, so I'll probably just freeze them. (:
HEFNERSBUNNY is nowtotheleft on June 17th, 2008 08:00 pm (UTC)
you can mail me some, DUH
Dolmenadolmena on June 19th, 2008 04:01 pm (UTC)
How do you prep starter to mail? Wouldn't it be really expensive?
HEFNERSBUNNY is nowtotheleft on June 19th, 2008 04:02 pm (UTC)
i have no idea, haha. i was speaking with my stomach. :)
Dolmenadolmena on June 21st, 2008 09:43 am (UTC)
Yeah, mine takes over my fingers (and mouth) sometimes too.
PstLyfDivapstlyfdiva on June 17th, 2008 05:45 pm (UTC)
Like others said, you should be fine, but don't bake it today. Bake it 13, that way the starter will have had the appropriate amount of time to make the yeasties grow since you added new stuff yesterday.

Like meeshaphrenic said you can freeze it, you can also refrigerate it, refrigeration slows the fermentation down by about half. That way you are not baking constantly.

It really isn't a hard and firm time table, just make sure it doesn't smell "off" if you have ever let it go too long without tending to it. Yes it will smell fermented, but it won't smell bad if it is still usable.

I got lazy and let the last of my starters go...I am going to try to make a starter from one of the recipes online.

Good luck...it is happy belly bread!
Sarahcount_croakula on June 17th, 2008 05:47 pm (UTC)
Oh, thank you! I did take a whiff and it smelled like it should. I'll wait until day 12 or 13 to bake.

Thanks for all the advice!