Sourdough Starter for Friendship Bread

Sourdough Bread
Katarina Lofgren/Getty Images
  • 45 mins
  • Prep: 45 mins,
  • Cook: 0 mins
  • Yield: 3 cups starter (3 servings)
Ratings (10)

Here is the recipe for the ​sourdough starter needed to make Friendship Bread.

This sourdough starter can be kept indefinitely, just as long as it's replenished every 10 days to 2 weeks.

"Friendship Bread" earned its name because people are known to share their sourdough starter and pass it around to family and friends.

What You'll Need

  • 1 package active dry yeast (1/4 ounce envelope)
  • 2-1/2 cups warm water (110 to 115 degrees) divided
  • 2 cups all-purpose flour
  • 1 tablespoon sugar or honey

How to Make It

  1. Dissolve yeast in 1/2 cup warm water. Stir in remaining 2 cups warm water, flour, and sugar. Beat until smooth.
  2. Cover with cheesecloth and let stand at room temperature 5 to 10 days or until bubbly, stirring mixture 2 to 3 times each day. (A warmer room speeds up the fermentation process.)
  3. To store: Transfer the starter to a jar, cover with cheesecloth and refrigerate. Do not cover jar tightly with a metal lid. It will explode.

    Recipe Notes

    • To Use Starter: Make sure to bring the desired amount to room temperature before adding it to the Sourdough Bread recipe.
    • To Replenish: Stir 3/4 cup all-purpose flour, 3/4 cup warm water and 1 teaspoon granulated sugar or honey into the remaining amount. Cover and let stand at room temperature at least 1 day or until bubbly. Refrigerate for later use.
    • If the starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used.
    • Makes about 3 cups. The Friendship Bread recipe calls for 1 cup of starter, which will make 2 loaves.
    Nutritional Guidelines (per serving)
    Calories 157
    Total Fat 4 g
    Saturated Fat 1 g
    Unsaturated Fat 2 g
    Cholesterol 0 mg
    Sodium 475 mg
    Carbohydrates 26 g
    Dietary Fiber 3 g
    Protein 4 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)