Amish Bread Starter
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (110 degrees F)
- 3 cups all-purpose flour, divided
- 3 cups granulated sugar, divided
- 3 cups warm milk (110 degrees F), divided
Always use a wooden spoon for stirring the starter. Never use a metal spoon.
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 at room temperature until bubbly.
Days 2 through 4
Stir starter with a wooden spoon.
Stir in 1 cup flour, 1 cup sugar, and 1 cup milk.
Days 6 through 9
Stir starter with a spoon.
Stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. Store the remaining starter in a container in the refrigerator and begin the 10-day process over again.
You can also freeze this starter in 1-cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Yields 6 cups starter.