I don't know if this is really an Amish recipe but a friend gave it to me about 15 years ago and we still love it today. Every fall I pull out this recipe and have it going for 2 or 3 cycles.
The original starter recipe listed below on page 1 under Day 1 is for those who are making the starter from scratch. Otherwise, when you give a bag of starter to friends, they should start at the directions for Day 2.
I've listed pages 2 and 3 (tried-and-true recipes with my familys preferences starting at the top) as separate threads.
AMISH FRIENDSHIP BREAD ORIGINAL STARTER
WARNING: Do not use metal spoons or bowls. I use a rubber coated whisk and ceramic casserole dish with a lid
DAY 1
1-teaspoon active dry yeast
2½ C lukewarm water
1 Tablespoon sugar
2 C flour
In a 2½-3 quart ceramic casserole dish with a lid soften yeast in ½ C water for five minutes. Add rest of water, sugar and flour. Mix well with a plastic spoon, fork or rubber coated whisk, making sure to smash all flour lumps. Mixture can be left in covered glass bowl or transferred to a 1 gallon Ziploc bag.
Day 2-5
Stir well once daily. Make sure to replace lid after each stirring. (If in plastic bag: mash the bag and let the air out).
Day 6
Add 1C flour, 1C sugar, 1C milk and stir well after each addition, then replace lid. (If in plastic bag: mash the bag and let the air out after each addition).
Day 7-9
Stir well once daily. Make sure to replace lid after each stirring. (If in plastic bag: mash the bag and let the air out after each addition).
Day 10
Add 1C flour, 1C sugar, 1C milk and stir well after each addition. (If in plastic bag: mash the bag and let the air out after each addition). Divide equally into SIX portions putting five portions into one-gallon Ziploc bags and saving one for you to bake with. Give away the 5 portions (or save one bag to keep the starter going) and use the 6th portion to make bread. Your saved bag can then be transferred to a 2½ -3 qt. glass bowl with lid. Wait until the next day and start at the directions of day 2 all over again. At the end of a cycle, you will end up with approximately 8 Cups of liquid starter.
NOTE: When sharing a 1-gallon bag with a friend at the end of day 10, their options are:
#1) Make the bread
OR
#2) Continue adding to the starter so they will end up with SIX portions. In which case they should wait one day and start at the directions for day two. Always make a note on the bag of what cycle-day the starter is at and always include a copy of these instructions.
ENJOY!!! (and look up the other threads for tried and true recipes
)
The original starter recipe listed below on page 1 under Day 1 is for those who are making the starter from scratch. Otherwise, when you give a bag of starter to friends, they should start at the directions for Day 2.
I've listed pages 2 and 3 (tried-and-true recipes with my familys preferences starting at the top) as separate threads.
AMISH FRIENDSHIP BREAD ORIGINAL STARTER
WARNING: Do not use metal spoons or bowls. I use a rubber coated whisk and ceramic casserole dish with a lid
DAY 1
1-teaspoon active dry yeast
2½ C lukewarm water
1 Tablespoon sugar
2 C flour
In a 2½-3 quart ceramic casserole dish with a lid soften yeast in ½ C water for five minutes. Add rest of water, sugar and flour. Mix well with a plastic spoon, fork or rubber coated whisk, making sure to smash all flour lumps. Mixture can be left in covered glass bowl or transferred to a 1 gallon Ziploc bag.
Day 2-5
Stir well once daily. Make sure to replace lid after each stirring. (If in plastic bag: mash the bag and let the air out).
Day 6
Add 1C flour, 1C sugar, 1C milk and stir well after each addition, then replace lid. (If in plastic bag: mash the bag and let the air out after each addition).
Day 7-9
Stir well once daily. Make sure to replace lid after each stirring. (If in plastic bag: mash the bag and let the air out after each addition).
Day 10
Add 1C flour, 1C sugar, 1C milk and stir well after each addition. (If in plastic bag: mash the bag and let the air out after each addition). Divide equally into SIX portions putting five portions into one-gallon Ziploc bags and saving one for you to bake with. Give away the 5 portions (or save one bag to keep the starter going) and use the 6th portion to make bread. Your saved bag can then be transferred to a 2½ -3 qt. glass bowl with lid. Wait until the next day and start at the directions of day 2 all over again. At the end of a cycle, you will end up with approximately 8 Cups of liquid starter.
NOTE: When sharing a 1-gallon bag with a friend at the end of day 10, their options are:
#1) Make the bread
OR
#2) Continue adding to the starter so they will end up with SIX portions. In which case they should wait one day and start at the directions for day two. Always make a note on the bag of what cycle-day the starter is at and always include a copy of these instructions.
ENJOY!!! (and look up the other threads for tried and true recipes
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