I also got some given to me, one of the office staff made the bread every single day for months, I think. She kept adding different fruit to make it "different", LOL. She gave me some starter, I politely took it and just threw it away. When she asked how it went, I told her I had forgotten it on the counter and it died. She promptly offered me more, which I turned down, reminding her that she was baking it all the time and bringing it in, I didn't have to bake any. (grin) A couple of weeks later she stopped baking it and said she got so tired of it she threw it away and that she had about 20 loaves in the freezer. So, I know you can freeze the bread after it's baked and I don't see why you couldn't just make half of the starter, it's all the same proportions and it'll start fermenting. Annie

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.

Thanks Donna. I saw some recipes on that site for no pudding in the last part but it seemed like the starter still needs a pudding. I need to go through that site more thoroughly. I had looked at it before posting here and couldn't find a totally no pudding recipe but I might have missed it.

buehl - The link below is a recipe for "Gluten Free Sourdough Bread" I've had in my "Need To Make" notebook since 3/7/2007 (I'll never live long enough to make everything in that darn thing at this rate...;-). It's a bit odd with the additions of kefir or kefir whey and kimbucha, but those are common ingredients around my house. I always have homemade kefir (made with real kefir grains) and I make kombucha during hot weather - I like it as a refreshing beverage, so I'm sure that was what caught my eye about the recipe. You can also make rice flour starter - it's simple. You can use white or brown rice and mill it into flour yourself in a coffee/spice mill (Fresh-Is-Best) if you don't have a grain mill. If you Google - rice sourdough starter - you will find lots of instructions and recipes. Rice flour starter is similar to making starter with wheat flour and water. -Grainlady Here is a link that might be useful: Gluten Free Sourdough Bread