What if my starter doesn't bubble?

Don't panic! Sometimes starters are slow to get going. Make sure it's at room temperature and give it a few extra days, mixing it once a day.

Can I use whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser bread.

What if I don't like cinnamon?

You can omit the cinnamon and use other spices like nutmeg or cardamom, or even add citrus zest.

Can I freeze my starter?

Yes! This is a great way to pause the 10-day process. Make sure you can release air from time and time. Thaw and add day 6 when taking out from freezer.

Friendship Bread Recipe with Starter

Description

Sweet, cinnamon-y Friendship Bread made with a shared sourdough starter. A cozy tradition of baking and sharing that brings people together.

Ingredients

Scale

Starter:
1 cup all-purpose flour
1 cup granulated sugar
1 cup milk (any kind)
1 packet active dry yeast (2 1/4 teaspoons)
Warm water (for activating yeast)
Bread (after Day 10):
1 cup friendship bread starter
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup oil (vegetable or canola)
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional Toppings:
Cinnamon & sugar mixture
Chopped nuts (pecans or walnuts)
Streusel topping

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Instructions

Days 1–4:
Day 1: Place the starter in a non-metallic bowl, lightly cover with plastic wrap at room temp.
Days 2–4: Mash the bag to mix once each day.
Day 5: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir well.
Days 6–9: Mash the bag each day to mix.
Day 10: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir well. Divide into 4 portions. Keep 1, gift 3 with instructions.
Baking the Bread:
Preheat oven to 325°F (160°C). Grease two 8×4 inch loaf pans.
In a bowl, combine 1 cup starter, 1 cup flour, 1 cup sugar, 1/2 cup oil, 2 eggs, and vanilla. Mix well.
In another bowl, whisk cinnamon, baking powder, baking soda, and salt. Mix into wet ingredients until just combined.
Divide into loaf pans. Add toppings if desired.
Bake 50–60 minutes or until a skewer comes out clean.
Cool in pan 10 minutes, then transfer to wire rack.

Notes

You can freeze the starter after Day 10 until you’re ready to bake. This bread is highly customizable—try adding chocolate chips, fruit, or different spices!

Prep Time: 10 days
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 190mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg