Recipes from Amish Country :: Amish Yeast and Quick Breads
Always use a wooden spoon for stirring the starter. Never use a metal spoon.
1 (.25 ounce) pkg. active dry yeast
1/4 c. warm water (110 degrees fahrenheit)
3 c. flour, divided
3 c. sugar, divided
3 c. warm milk (110 degrees fahrenheit), divided
Day 1
In a small bowl, dissolve yeast in water. Let stand 10 mins.
In a 2 quart container glass, plastic or ceramic container, combine 1 c. flour and 1 c. sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 c. 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.
Day 5
Stir in 1 c. flour, 1 c. sugar and 1 c. milk.
Days 6 through 9
Stir starter with a spoon.
Day 10
Stir in 1 c. flour, 1 c. sugar and 1 c. milk. Remove 1 or 2 c. to make your first bread, give three c. 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 c. measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Yields 6 c. starter.
