Best Amish Sourdough Breadstarter Recipes

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AMISH SOURDOUGH BREAD



Amish Sourdough Bread image

This is Eric's favorite

Provided by Stormy Stewart

Categories     Savory Breads

Number Of Ingredients 1

see below

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 SOURDOUGH CINNAMON BREAD STARTER AND BREAD INSTRUCTIONS



Amish Sourdough Cinnamon Bread Starter and Bread Instructions image

found somewhere this is the starter for other recipes on Zaar you will need. or just to share for others to make bread. Important notes for the mix are: Do not use any type of metal spoon, bowl or pan. use glass, wood or plastics only. Do not refridgerate batter. Let air out of bag daily. It is normal to batter to bubble, ferment and rise. Do not feed or bake early. You will want to give the friend the instructions from day 1 to end for them to make and share. they only need the starter recipe if they are going to give it all away and keep non for themselves.

Provided by Shawn C

Time P10DT1h

Yield 4-5 loaves

Number Of Ingredients 20

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 cup all-purpose flour, sifted
1 cup white sugar
1 cup warm milk
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 cups plain flour
1 (5 1/8 ounce) box instant vanilla pudding
1 cup raisins (optional)
1 cup chopped nuts (optional)
1/2 cup sugar
1 1/2 teaspoons cinnamon

Steps:

  • In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
  • In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar.
  • Mix thoroughly or the flour will get lumpy when you add the milk.
  • Slowly stir in warm milk and dissolved yeast mixture.
  • Loosely cover the mixture with a lid or plastic wrap.
  • The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
  • For the next 10 days handle starter according to the instructions below for Amish Friendship Bread.
  • Day 1: Do nothing: refer to date on bag should be day 10 of mix.
  • 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 c plain flour, 1 c sugar, 1 c milk, and mush well.
  • Day 7: mush the bag.
  • Day 8: mush the bag.
  • Day 9: Mush the bag.
  • Day 10: follow instructions below--.
  • Pour the entire contents of the bag into a large metal bowl.
  • add 1 1/2 cups plain flour, 1 1/2 cups sugar, 1 1/2 c milk. mix well.
  • lable four ziploc bags with date and Day 1.
  • fill each of the four bags with 1 cup of batter. (these are the starter bags to give out to friends). If you don't keep one for yourself you will have to wait until someone gives you a starter batter.
  • Preheat oven to 325 degrees.
  • to your remaining batter you need to add the bread making ingredients.
  • grease bottom and sides sides of 2 large loaf pans or spray with pam butter flavor or bakers joy.
  • mix pan coating mix and dust the insides of each pan with it coating sides and bottom of each pan well.
  • pour batter evenly into the 2 loaf pans and sprinkle any remaining dusting mix on the top of the batter.
  • bake approximately 1 hour until toothpick comes out clean. cool until bread loosens from the pan easily. turn onto serving dish or wire rack.

Nutrition Facts : Calories 1568.9, Fat 62.7, SaturatedFat 10.6, Cholesterol 152.3, Sodium 1207.2, Carbohydrate 237.6, Fiber 4.2, Sugar 158.8, Protein 18.2

AMISH SOURDOUGH BREAD/STARTER



Amish Sourdough Bread/Starter image

Found this recipe in my mother's recipe box. I don't remember her ever making it, but I have and it makes gorgeous bread! Starter takes 10 days to ferment, but after this you can make bread anytime you want! Traditionally, starter is given to friends and family in 1 cup increments, after the 10 days. You can also freeze 1 cup in zip lock bags for future use. I know it sounds like a lot of sweetener, but the yeast needs this sugar to feed itself, bread will not be sweet. Starter can be used for many other breads, such as doughnuts, cinnamon buns, etc. Follow recipe using 1 pkg yeast and 1 cup of starter. Prep time doesn't count 10 days to prepare starter. Nutrition Information is for total ingredients so won't be accurate.

Provided by manushag

Categories     Low Cholesterol

Time 1h20m

Yield 2 loaves, 30 serving(s)

Number Of Ingredients 15

2 1/4 teaspoons dry yeast
1/4 cup warm water
3 cups flour
3 cups sugar or 3 cups honey
3 cups milk
2 1/4 teaspoons dry yeast
1 cup warm water
1 cup milk
2 tablespoons honey
2 teaspoons salt
1/4 cup vegetable oil
2 eggs
1 cup whole wheat flour
6 -7 cups flour
1 egg white

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.

Nutrition Facts : Calories 275.9, Fat 3.8, SaturatedFat 1.2, Cholesterol 16.9, Sodium 179.2, Carbohydrate 54.4, Fiber 1.6, Sugar 21.2, Protein 6.2

AMISH FRIENDSHIP BREAD STARTER



Amish Friendship Bread Starter image

Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Provided by GINNY LEE

Categories     100+ Everyday Cooking Recipes

Time P9DT40m

Yield 120

Number Of Ingredients 5

1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

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).

Nutrition Facts : Calories 33.9 calories, Carbohydrate 7.7 g, Cholesterol 0.5 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.3 g

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The Amish community is known for their traditional and simple way of living, and part of their lifestyle includes baking delicious and healthy bread using sourdough starter. Amish sourdough bread starter recipes have been passed down from generation to generation, and it has become a staple in their daily diet. This article aims to explore this rich culinary tradition and understand what sets it apart from other bread making techniques.

What is a sourdough starter?

A sourdough starter is a mixture of flour and water that is left to ferment for a period of time. During fermentation, wild yeast and bacteria are activated, which produce carbon dioxide and lactic acid. The lactic acid gives the bread its distinct sour flavor, and the carbon dioxide creates air pockets that allow the bread to rise. Sourdough starters can be maintained over long periods of time, often for years, and can be used to make bread regularly.

Amish sourdough starter recipe

Making an Amish sourdough starter is a simple process that involves water, flour, and some patience. To make an Amish sourdough starter, follow these steps:
Ingredients:
  • 1 cup of whole wheat flour
  • 1/2 cup of lukewarm water
Instructions:
  1. In a clean glass or ceramic bowl, mix the flour and water using a wooden spoon or spatula. Avoid using metal utensils.
  2. Cover the bowl with a clean towel or cheesecloth and leave it in a warm place for 24 hours.
  3. The next day, discard half of the mixture and add another 1/2 cup of lukewarm water and 1/2 cup of flour. Mix well and cover the bowl again. Leave it in a warm place for another 24 hours.
  4. Repeat step 3 for the next few days, discarding half of the mixture and adding more flour and water.
  5. After 5-7 days, your sourdough starter should be ready to use. It will have a sour smell and be bubbly and active.
Once you have an active sourdough starter, you can use it to make a variety of bread recipes.

Amish sourdough bread recipe

Amish sourdough bread is a hearty and delicious bread that is perfect for sandwiches, toast, or just eating on its own. Here's how to make it:
Ingredients:
  • 2 cups of active sourdough starter
  • 1 cup of lukewarm water
  • 1 tablespoon of salt
  • 4 cups of all-purpose flour
Instructions:
  1. In a large bowl, mix together the sourdough starter, water, and salt.
  2. Add the flour, one cup at a time, mixing well after each addition until you have a sticky dough.
  3. Knead the dough for 8-10 minutes, until it is smooth and elastic.
  4. Place the dough in a greased bowl and cover it with a clean towel. Allow it to rise in a warm place for 4-6 hours.
  5. Punch down the dough and shape it into a loaf. Place it in a greased bread pan and cover it with a clean towel. Allow it to rise again for 2-3 hours.
  6. Bake the bread in a preheated oven at 450°F for 35-40 minutes, until it is golden brown and sounds hollow when tapped on the bottom.
  7. Allow the bread to cool completely on a wire rack before slicing and serving.

Conclusion

Amish sourdough bread starter recipes have been an essential part of the Amish lifestyle for many years. The simple mix of flour and water combined with wild yeast and bacteria results in a delicious and flavorful bread that is both healthy and easy to make. Whether you're looking for a new bread recipe or just curious about the Amish way of life, Amish sourdough bread is definitely worth a try.
Amish sourdough bread is a classic bread that is known for its tangy flavor and chewy texture. The key to making this delicious bread is using a starter, which is a mixture of flour, water, and yeast that helps to ferment the dough and produce those distinctive sourdough flavors. Making a starter can be a bit tricky, but with the right tips and techniques, you can create a perfect starter every time. Here are some valuable tips that you can follow to make amish sourdough bread starter recipes.

Tip 1: Use the Right Kind of Flour

One of the most important factors in making a good sourdough starter is using the right kind of flour. Ideally, you should choose a high-quality, unbleached all-purpose flour, which is the most traditional type of flour used in amish sourdough bread. It has a good balance of protein and gluten, which help to develop the structure and flavor of the bread. You can also use whole wheat flour or rye flour, but these flours will produce a denser, darker bread with a stronger flavor.

Tip 2: Use Good Quality Water

The quality of your water can also affect the quality of your starter, so it's important to use good quality water. Tap water is often treated with chlorine or other chemicals that can kill the yeast, so it's best to use filtered or bottled water. You should also make sure that the water is at room temperature before you use it, as hot or cold water can shock the yeast and prevent it from growing.

Tip 3: Keep Your Starter Clean

The cleanliness of your equipment and workspace is crucial when making a sourdough starter. Any contaminants or bacteria can throw off the balance of your starter and cause it to spoil or produce off-flavors. To keep your equipment clean, you should wash all of your tools, bowls, and utensils with hot, soapy water and rinse them well. You should also make sure that your workspace is free from any dirt, dust, or other potential contaminants.

Tip 4: Feed Your Starter Regularly

Feeding your starter regularly is essential to keep it healthy and active. As the yeast consumes the flour and water in your starter, it produces gas and fermentation by-products that give the bread its characteristic tangy flavor. To feed your starter, you should remove about half of the starter and discard it (or use it for another recipe), then mix fresh flour and water into the remaining starter. The ratio of flour to water can vary depending on your recipe, but a common ratio is 1:1 (equal parts flour and water). You should feed your starter at least once a day, or every 12 hours if you want it to grow faster.

Tip 5: Monitor Your Starter's Progress

To make sure that your starter is healthy and growing properly, you should monitor its progress regularly. A healthy starter should be bubbly and have a slightly sour smell. It should also double in size within a few hours of feeding. If your starter appears sluggish or smells off, it may be contaminated or not getting enough food. You should discard it and start over with fresh ingredients.

Tip 6: Use a Glass or Ceramic Container

When making a sourdough starter, it's best to use a glass or ceramic container rather than a plastic or metal one. Plastic can hold onto odors and flavors, which can taint the flavor of your starter. Metal can react with the acid in the starter and affect the pH, which can inhibit the growth of the yeast. Glass or ceramic containers are non-reactive and easy to clean, making them ideal for sourdough starter.

Tip 7: Keep Your Starter at the Right Temperature

The temperature at which you ferment your sourdough starter can affect the growth of the yeast and the production of flavor. Ideally, you should keep your starter at a warm, but not too hot temperature. The ideal range is between 70-80°F (21-27°C). At this temperature, the yeast will grow quickly and produce more acid, which gives the bread its tangy flavor. If the temperature is too low, the yeast will be sluggish and the fermentation will be slow. If it's too high, the yeast will die and the starter will spoil.

Tip 8: Be Patient

Making a sourdough starter takes time and patience. It can take several days or even a week to create a healthy starter that is ready to be used in bread recipes. Don't be discouraged if your starter doesn't seem to be growing or bubbly at first. As long as you follow the right steps and keep your starter clean and well-fed, it will eventually grow and become active.

Conclusion

Making a sourdough starter for amish sourdough bread may take some practice and patience, but with these valuable tips, you can create a delicious and flavorful starter every time. Remember to use the right kind of flour and water, keep your equipment clean, feed your starter regularly, and monitor its progress. With these tips, you can make a perfect sourdough starter that will produce a delicious loaf of bread every time.

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