Meals Matter

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Contributed By: LindaG
many sources

Sourdough starter was called Amish Friendship bread in my area 20 years ago. I have visited in Amish homes and this recipe is similar to what I observed. I have been searching for recipes on the internet. The ones called Amish Friendship bread are not authentic or what we use to make.

Ingredients

2 cups Tepid chlorine free water; divided [can use 3 cups if you want]

1 package Active dry yeast

1 teaspoon Sugar

2 cups Flour [or 3 cups; must equal amount of water] [choice of all purpose flour, bread flour, or whole wheat flour].

FEED every 3rd to 7th day:

1 cup Tepid chlorine free water

1 cup Flour

1 teaspoon Sugar

Preparation

Proof yeast in 1/4 cup (110 degrees F) chlorine free water & 1 tsp of sugar. If it doesn't foam in 5 minutes, start over.

Mix remaining water & flour [Can mix by hand or with mixer or with blender.] [ stir vigorously to work air into the mixture] Mix together in a GLASS or PLASTIC BOWL the above ingredients. Do not use metal utensils. Cover with wax paper then a towel. [can explode with tight lid.]

Let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours [Emeril] or up to 48 hours [many authors]. After that may be refrigerated. Bring to room temperature for 4 hours before using.

To Use & Feeding the Starter

Measure out as much as recipe requires and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to starter. Let stand, covered, for 5 to 48 hours, until it bubbles, then cover tightly and refrigerate.

Always add flour, sugar, and water after using some of the starter.

If you are not using the starter, remove 1 cup & feed with 1 cup of water & 1 cup of flour every 3rd to 7th day. Do not use starter for 12-24 hours after feeding.

Starter can be frozen. If you don't plan to use the discarded starter, throw it away.

If you will be away on vacation you may freeze your starter, thaw it in the refrigerator upon your return. As soon as it is thawed, remove at least one cup and feed as above.

Cook's Notes

I will post baking recipes after I have determined my favorite recipe. I use glass, plastic, or measuring cups, spoons, fork, bowls. The only metal contact is from my blender or mixer. Can store starter in ziplock bag, but I didn't have much success with this. I prefer to use a 2 quart, rectangular shaped pitcher with a wide rectangular opening & tight fitting lid that fits in my refrigerator door. When my pitcher is sitting on the counter for about 2 days after feeding, I open the pour spout to prevent gas pressure build up, cover opening with a towel. [Years ago, we never refrigerated it.] Not all recipes call for the sugar after the first time you prepare the starter, others call for larger amounts of sugar. There are recipes for sandwich [white or wheat bread], rolls, cookies, pizza dough, muffins, biscuits, bread "bowls", pancakes & waffles.

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