• Friendship Cake Starter Recipe

 • Amish Friendship Bread Starter Recipe  

 • Bread Starter Recipe (10-Day Method)

Canned Fruit Friendship Starter Recipe

This version of the Friendship Bread starter uses several types of canned fruit, including peaches and pineapples, left to ferment in an apothecary jar.

Yields 1 cup at beginning.

1/3 cup canned peaches, cut into chunks
1/3 cup canned apricots, cut into chunks
1/3 cup canned pineapple, cut into chunks
1/4 cup maraschino cherries, cut into wedges
1 cup granulated sugar

Combine all ingredients in apothecary jar or large glass jar, stirring well. Stir about once a week. Use wooden or plastic spoon to stir; do not use metal.

Every 14 days, add 1 cup sugar and 1 cup canned fruit of your choice or add 1/3 cup of each of three kinds of fruit.

Note: Do not add juice. Do not use fresh fruit. Do not refrigerate, as cold stops fermentation. Keep in warm spot, near the oven is ideal. Keep a card near Friendship Starter to record dates and type of fruit added.

Keep in 8-cup apothecary jar with loose-fitting lid to allow air to circulate. Add fruit to starter after 2 weeks, not before. Always use well-drained, solid, canned fruit.

Friendship Cake Starter Recipe

While it takes 30 days for this starter to be ready, it makes a wonderfully fruity Friendship Cake or Friendship Bread.

Begin with:

2 cups crushed pineapple (drained)
2 cups sugar

Stir each day for 10 days.

After 10 days, add:

2 cups chopped peaches (drained)
2 cups sugar

Stir each day for 10 days.

After 20 days, add:

2 cups maraschino cherries (chopped and drained)
2 cups sugar

Stir each day for 10 days.

After 30 days, you will have Friendship Starter that makes 3 cakes.

For each cake, combine:

1 box yellow cake mix
1 box instant lemon pudding
3/4 cup oil
2 cups Friendship starter
4 eggs

Mix well, and add the following:

1 cup raisins
1 cup shredded coconut
1 cup chopped nuts

Mix well. Pour into bundt pan and bake for 1 hour at 350 F.

Amish Friendship Bread Starter Recipe

This recipe for Amish Friendship Bread Starter takes 27 days before it ready to use and makes 4 cups of starter, two for sharing and two for baking.

1 cup granulated sugar 
1 cup milk
1 cup all-purpose flour

In a large, deep, glass or plastic container, combine sugar with milk and flour. With a wooden or plastic (not metal) spoon, stir mixture. Cover lightly. If container has a lid, replace lid, slightly ajar, or place cheesecloth over container and secure with rubber band. Store at room temperature.

Uncover and stir mixture every day for 17 days.

On Day 18: do nothing.

On Days 19, 20 and 21: stir.

On Day 22: stir and add 1 cup granulated sugar, 1 cup milk and 1 cup all-purpose flour; stir to combine. Store covered.

On Days 23, 24, 25 and 26: stir.

On Day 27: add 1 cup granulated sugar, 1 cup milk and 1 cup all-purpose flour; stir to combine. Mixture should make about 4 cups starter. Give 1 cup to each of 2 friends; use 1 cup to prepare Amish Friendship Bread and reserve 1 cup to keep a starter going. Store at room temperature, covered.

On day 1: do nothing.

On days 2, 3 and 4: stir.

On day 5: stir in 1 cup granulated sugar, 1 cup milk and 1 cup all-purpose flour. Pour mixture into a large glass mixing bowl; cover lightly. Mixture will rise.

On days 6, 7, 8 and 9: stir.

On day 10: stir in 1 cup granulated sugar, 1 cup milk and 1 cup all-purpose flour. Give 1 cup to each of 2 friends, use 1 cup to make bread, and keep 1 cup as a starter.

Bread Starter Recipe (10-Day Method)

A version of the Friendship Bread Starter Recipe takes 10 days to complete.

3 cups flour, divided 
3 cups sugar, divided
3 cups milk, divided

Important note: Don’t use metal spoons or equipment. Don’t refrigerate. Use only glazed ceramic, glass or plastic bowls, or plastic zipper bags.

Day 1: In a gallon-size zipper bag, mix 1 cup flour, 1 cup sugar and 1 cup milk. If using a bowl, cover loosely with plastic wrap. Let stand at room temperature.

Days 2-5: Do nothing. Mixture will bubble. If using a bag, let out any extra air.

Day 6: Squeeze bag or stir once with a wooden spoon.

Day 7: In bowl, mix 1 cup flour, 1 cup sugar and 1 cup milk; stir into starter.

Days 8-9: Squeeze or stir once each day.

Day 10: Starter is ready. Add final cups or flour, sugar and milk. Squeeze or stir well. Pour four 1-cup starters into zipper bags. Keep one for yourself and give other three, along with instructions, to friends.

If a friend has already given you a starter, proceed with Days 2-10. Day 1 is the day you received the starter.

For more great recipes, check out Recipe Box: Sauces for Dipping and Using Bread Starter.