Your starter should be just fine, although I'd suggest using a wooden, plastic, or Silicon spoon or spatula from now on. Although I've known many successful bakers who stir with whatever they have handy - including stainless steel kitchen tools. The main point is NOT to store it in a metal conatiner. Amish Friendship Bread starter is a type of sourdough. You never want to leave a starter in contact with metal for a prolonged time. Just stirring it isn't considered a "prolonged time". Aluminum and copper should be avoided as well. These metals can "cause a drastic reduction in the purity and taste of your sourdough." Stainless steel bowls, utensils and beaters are fine for mixing your breads. -Grainlady

Ed, just use more mix in your own bread/cake, and don't worry about giving any away. That's what I do, and it works fine. You can also store the stuff in the fridge or freezer for long periods of time without feeding it. Then let it warm up/defrost and start over whenever you want to make some more. :) Here's my recipe Amish Friendship Bread Note: Do not use any type of metal spoon or bowl for mixing Do not refrigerate If air gets into the bag, let it out It is normal for the batter to rise, bubble and ferment The datelines below can be used to help you keep track of the date or day you are at. If you keep the starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the amish know how to create a starter. Date: Day 1- Do nothing. This is the day you received the batter Day 2- Mush the bag Day 3- Mush the bag Day 4- Mush the bag Day 5- Mush the bag Day 6- Add to the bag: 1 cup flour 1 cup sugar 1 cup milk & mush the bag Day 7- Mush the bag Day 8- Mush the bag Day 9- Mush the bag Day 10- Mush the bag and follow the directions below Pour the contents of the bag into a non-metal bowl and add 1 cups flour, 1 ½ cups sugar, 1 ½ cups milk. Measure out 4 separate batters of 1 cup each and put into gallon ziplock bags. Keep one for yourself and give the other 3 to friends along with a copy of this recipe. Preheat oven to 350 degrees. To the remaining batter in the bowl (approx 1 ½ - 2 cups) Add: 3 eggs 1 cup oil ½ cup milk 1 cup sugar 2 tsp cinnamon 1 ½ tsp baking powder ½ tsp vanilla ½ tsp salt ½ tsp baking soda 2 cups flour 1 large instant vanilla or chocolate pudding mix optional: 1 cup chopped nuts or raisons Grease 2 large loaf pans. Mix ½ cup sugar and 1 ½ tsp cinnamon. Dust the greased pans with half of the sugar/cinnamon mixture. Pour the batter evenly in to the pans and sprinkle with the remaining sugar mixture. Bake 45min to 1 hour. Cool until bread loosens from the pan and turn into a serving dish. Serve warm or cold. You can also make muffins using the same temperature but bake for 25 mins. (makes 2 dozen) Should the recipe not be passed on to a friend on the 10th day, be sure to tell the recipient which day the bag is on when presented to them. and here is the ancient recipe I used with the starter above I got from my daughters friend: Herman Cake Feed Herman on the 1st and 5th days. Bake on the 10th day. 1st day: 1 c Herman starter 1/2 c sugar 1 c flour 1 c milk Keep in large covered bowl in refrigerator. Stir daily. 5th day: 1/2 c sugar 1 flour 1 milk 10th day: You will have 4 cups of Herman. Use 2 cups for baking, 1 cup for giving and 1 cup for growing. Beat together: 2 c Herman 2 c flour 2 beaten eggs 1/2 t baking powder 1 c sugar 1/2 t baking soda 3/4 c oil 1 t ginger 1 t nutmeg add last: 1 c nuts 1 c raisins or other fruit (or 1 c applesauce) Pour in to greased 9X13 cake pan Sprinkle on before baking: mixed together: 1 c brown sugar 1 T flour 1/4 c melted butter 1 T cinnamon Bake at 350 for 30 to 45 minutes DO NOT OVERBAKE.

Been there done that! LOL It's OK, I've got better sweet bread recipes, so not a big draw for me. Love the concept and sentimentality behind it, but that's about it. But......it does bring back memories. One of my best friends from grade school had moved away and we kept in touch through high school and beyond. One day I opened my mailbox to find a soggy, drippy, smelly box in there. Yup. Friendship Bread Starter. This one was fruit based and evidently had fermented a bit in the plastic container and it popped open, drenching her letter, the box and probably the mailman! I was surprised it was even delivered....of course, this was in the 80s before many of our current fears, concerns and regulations! So, Shaun, IF you send some to Lou.....be careful how you package it! :-) Deanna

I don't know about the Amish friendship bread, I can't remember from when I used it years ago. I probably did use metal spoons to mix with, and maybe even a stailess steel mixing bowl, but can't remember. However, I do make sourdough bread from a starter. I use my Kichen Aid mixer with the dough hook to mix that. Usually, DH mixes the starter when we feed it, as I don't have the strength in my arm from arthritis in the shoulder, to mix it with a whisk, besides which, he likes playing in it! We use the wire whisk with no problem and the metal dough hook in the mixer. I think I would try it. You don't have that much invested in ingredients that if it didn't work right, it wouldn't be that big of a loss. Tami