April 25, 2002

Prairie Fare: Is "Friendship Bread" Safe?

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

The other day my husband and I were having coffee with some friends and the topic of "friendship bread" came up. Our friends’ young daughter had become ill with flu-like symptoms after eating quite a bit of the bread, and the husband was questioning if the bread was the cause. The wife and the wife’s friend who had provided the "starter" were also at the table, so it was a delicate scene. Not wanting to lose friends, I thought to myself, "Should I say something or not?"

I just said a couple things. Of course the illness may have been a coincidence. But depending on how the starter was made and handled, it might have been the bread. I might have lost a couple of friends with that answer. Fortunately, the child was fine at the time.

Starter culture is used to make baked goods like breads, waffles and pancakes. Sourdough bread is an example of the characteristic taste and texture made possible with starters.

Friendship bread is made using a "starter," a leavening agent usually made with water, flour and either added yeast or "wild yeast" from the air. Yogurt, which contains bacteria that produce lactic acid, can also be used in starters. Since the starter is technically "alive," sometimes it’s even given a name, like "Herman." The more acidic the starter culture, the less chance for growing harmful bacteria.

But why is it called "friendship bread"? The idea is to share a cup or more of your starter culture with a friend, and then you add your own ingredients to the bubbly mixture to make baked goods. Starter needs to be fed on a regular basis to keep it active, so it’s kind of like having another child. Sensing another "mouth" to feed, friends may run when they see you approaching with a cup of starter and some recipes.

Sourdough starters have been used since the time of the ancient Egyptians. During the old West, sourdough starters traveled with the cowboys on the wagon trails. Now you can buy sourdough starters available in dehydrated and freeze-dried forms. All you need to do is add water and stir.

But are starters safe? It depends. You’ll need to examine the recipe, or question the friend who gave it to you. Starters made with flour, water and yeast are considered safe, but it’s best to keep them refrigerated when not in use. Animal products like milk and eggs, with the exception of yogurt, generally are not considered safe ingredients to use when making starters – especially if the starters are allowed to stand at room temperature for many hours.

If a starter gets moldy, discard it. If a thin layer of gray liquid forms on top during storage, you can safely stir it into the batter. But use a wooden spoon, because contact with metal can adversely affect the flavor of the starter. For longer storage, starters can be frozen for a few months; they should be thawed in the refrigerator before using again.

Here’s a starter recipe from the makers of Red Star yeast (www.redstaryeast.net).

Whole Wheat Sourdough Starter

2 1/4 tsp. active dry yeast
2 c. water
3 1/2 c. whole wheat flour
1 Tbsp sugar

In a 4-quart nonmetallic container, dissolve yeast in warm water (about 110 degrees); let stand 5 minutes. Add whole wheat flour and sugar. Stir until blended. The mixture will be thick; any remaining lumps will dissolve during the fermentation process. Cover loosely with plastic wrap. Let stand in warm place for 5 days, stirring 2 to 3 times each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. A temperature of 80 to 85 degrees is best for developing the sour flavor. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir starter before using. The starter can now be used for baking or placed in the refrigerator for later use. To use the starter, measure out desired amount as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours. Replenish remaining starter with 3 parts whole wheat flour to 2 parts water and 1 tsp. sugar. Stir until blended, some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir and store in refrigerator. If not used every week, stir in 1 tsp. sugar to keep it active. Use as directed in recipes calling for starter. Usually 2 cups of starter can be substituted for 1 package of yeast, but the liquid in the recipe should be decreased by about 1 3/4 cup and the flour should be reduced by 1 cup.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu