Amish Sourdough Breadstarter Recipes

AMISH FRIENDSHIP BREAD STARTER

Steps:

• In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
• On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
• Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

AMISH SOURDOUGH BREAD

Steps:

• 1. 1 cup sugar 1/2 cup oil 1 tsp salt 1 - 1/2 cups warm water 1 cup Amish friendship batter 6 cups bread flour or regular flour. (I use regular flour) Mix all ingredients thoroughly. Oil bottom & sides of large bowl & put bread dough in. Let stand overnight at room temperature. In morning, punch dough down 4-5 times and divide into 3 equal balls. Kneed each ball 8-10 times and put into 3 greased and floured loaf pans. Brush tops with oil and cover with oiled foil. Let stand 4-5 hours or all day. (If dough has not risen well, put small pan of water on bottom rack in oven, heat to 200 degrees, turn off oven. Put dough on top rack for 1-2 hours.) Bake at 350 degrees for 30-40 minutes. (Cover with foil after lightly browned.)

AMISH FRIENDSHIP BREAD SOURDOUGH STARTER

Steps:

• In a small bowl, combine 3 tablespoons instant potato flakes, ½ cup sugar, 1 cup warm water and yeast.
• Cover loosely and let sit on the counter for 2 days, stirring daily.
• After two days, add 3 tablespoons instant potato flakes, ½ cup sugar, and 1 cup warm water to the starter. Mix well.
• Cover loosely and leave on counter for 8 hours. Refrigerate for 5 days.
• Remove from refrigerator and stir well and remove 1 cup of the starter to bake with. Give away or discard all but 1 cup of the remaining starter.
• Feed the starter by adding all of the feeding ingredients and stirring well. Cover loosely and leave on counter for 8 hours. Refrigerate for 5 days then repeat the above step.
• Repeat every five days.

SOURDOUGH PANCAKES (AMISH FRIENDSHIP BREAD STARTER)

Steps:

• Beat the egg, then add in wet ingredients.
• Add dry ingredients to the wet ingredients and mix well.
• If batter seems too thick, add more milk 1 Tbsp at a time until desired consistency.
• Preheat griddle pan to med-high, spray with non-stick cooking spray and pour batter onto griddle using 1/4 cup of batter per pancake.
• Once pancake looks set around the edges and a few bubbles are coming up thru the middle of the pancake, turn it over and cook another minute or two until done.
• Serve hot with butter.

AMISH SOURDOUGH BREAD/STARTER

Steps:

• For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
• Leave starter on the counter covered, and stir daily.
• On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
• Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
• If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
• If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
• To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
• Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
• Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
• Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
• Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
• Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
• Cover and allow to rise for 1 hour, or until double in size.
• Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
• For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
• You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.

A BEGINNER'S BASIC SOURDOUGH STARTER USING YEAST

Steps:

• Gather the ingredients.
• In a medium bowl, add the warm water and yeast. Mix until the yeast is dissolved.
• Stir in the flour and mix until smooth.
• Transfer the starter into a container at least 4 times larger than the liquid starter (such as a 1/2-gallon ice cream container or Mason jar). This will allow room for the starter to expand.
• Cover the container with a cloth napkin or kitchen towel and hold it in place with a rubber band.
• Set the starter in a warm spot for five days, stirring once a day. Feed the starter daily or weekly according to the directions provided in the How To Feed Your Starter box below.
• Properly cared for, your starter should be ready to use in five days. Read more about How to Store Your Starter in the box below.

AMISH FRIENDSHIP BREAD

Steps:

• Preheat your oven to 325° F.
• In a large bowl add 1 cup of starter, eggs, oil, white sugar, vanilla extract, ground cinnamon, baking powder, baking soda, salt, all-purpose flour, vanilla instant pudding, nuts, and raisins and combine with a wooden spoon.
• Grease two large loaf pans. In a small bowl combine 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half of the cinnamon-sugar mixture in the pans then divide the sweet bread between them. Sprinkle with the remaining cinnamon sugar.
• Bake 1 hour or until bread loosens from the sides of the pan and a toothpick inserted comes out clean.