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Amish Starter With Yeast And Sugar Recipe

1 pkt Active dry yeast
2 1/2 c. Hot water
2 c. Sifted flour
1 Tbsp. Sugar Day 5
1 c. lowfat milk
1 c. flour
1 c. sugar Day 10
1 c. lowfat milk
1 c. flour
1 c. sugar


Dissolve yeast in 1/2 c. of the hot water in a deep glass or possibly plastic container. Stir in remaining hot water, flour and sugar. Beat till smooth. Cover with loose fitting cover. Don't Chill! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4:... Stir batter DAY 5:................ Add in 1 c. each lowfat milk, flour, sugar and stir DAYS 6, 7, and 8:..... Stir batter each day DAY 10: ............. Add in 1 c. each flour, sugar, lowfat milk; stir. The batter is ready to use. This makes 3 c. batter to use in the recipes. If you want to you may pour 1 c. batter each into 3 containers and give 1 or possibly 2 away. Save 1 c. to begin process all over again Or possibly you can use all 3 c. batter for the recipes at 1 time and when you want to bake these again just start the starter again. "Last fall, a friend gave some starter to Etta Taylor of St. Louis. 'I was really beginning to feel disenchanted with its reproductive necessities when I got a copy of "The Baking Sheet" from King Arthur Flour (in Vermont),' she wrote. 'This gave me the courage just to keep a container of this starter in the fridge (alongside my 20-year-old regular sourdough pot!) and feed it with some sugar about every two weeks. Before I get ready to make some more bread, I double the starter and use about 2-1/2 c. of it for the bread recipe and return the rest to the fridge. Now I feel like*I* am in control.' "

Source: cookeatshare.com