• NOTE: Do not use metal utensils, spoons, or bowls. Do not refrigerate starter.

Day 1: Make your starter

• Make your starter: Stir yeast into warm water. Let sit for 10 minutes.
• Stir sugar and flour in a large bowl. Stir in milk until mixture is smooth.
• Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter.
• Optional: place mixture in a gallon size ziploc bag and seal, releasing all the air. Store on counter.

Days 2-4

• Stir the mixture once per day, or mash the bag if you're using a bag.

Day 5: Feeding #1

• Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.)

Days 6-9

• Stir the mixture once per day, or mash the bag if you're using a bag.

Day 10: Feeding #2/Baking/Gifting

• Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.)
• Reserve 1 cup of starter to continue growing on your counter. Consider today (Day 10) to be Day 1, and repeat these instructions starting with Day 2 tomorrow.
• Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below).
• For gifting: Measure out 1 cup of remaining starter and place in a new gallon size ziploc bag (or bowl for gifting). Repeat with a second 1 cup starter. You may have an additional 1 cup of starter, which you can place in a third bag to give OR you can make a second batch of the bread (recipe below). You can also freeze this 1 cup of starter to use in the future (freeze in a gallon size bag).

Friendship Bread Recipe:

• Preheat oven to 325°F. Grease pan(s) with butter or shortening or spray with nonstick baking spray (the cooking spray that comes with flour in it).
• Stir baking soda, baking powder, salt, cinnamon, and flour in a medium bowl. Set aside.
• Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using (see note).
• Place batter in pan(s). Optionally, you can sprinkle with cinnamon sugar (see note).
• Bake according to your pan size below, until a toothpick comes out clean. Cool before removing from pan.
• Pan sizes:

  Two 4x8-inch or two 9x5-inch loaf pans: 40-50 minutes

  One 10.5x16-inch loaf pan: 50-60 minutes