in category Amish and Pennsylvania Dutch Recipes
Always use a wooden spoon for stirring the starter. Never use a metal spoon.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110°)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided
3 cups warm milk (110°), divided
Day 1
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.
Day 5
Stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 through 9
Stir starter with a spoon.
Day 10
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.
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