ISO: amish sourdough recipes

[hileeboydston]

i would love to have some different tried and true sourdough recipes. so far, this is the only one that i have tried:

1 cup starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped nuts
1 (large box) instant vanilla pudding
Mix the starter, oil, milk, eggs, and vanilla. In a second bowl, mix
the flour, sugar, baking powder, cinnamon, salt, baking soda, nuts,
and vanilla pudding. Combine the two mixtures together and stir well.
Pour into two large, well greased and sugared loaf pans. Bake at 325
degrees for 1 hour

[AngID]

Re: ISO: amish sourdough recipes

Had a crock of this in the frig for years..

Alaska's Treehouse
Bed and Breakfast
Seward, Alaska
Specialty Recipe
Treehouse Signature Sourdough Pancakes

The Sourdough Starter: Our sourdough starter is over 90 years old and was handed down from an Alaskan pioneer woman to our good friends, who then shared it with us over twenty years ago. We frequently send a small amount off with guests so they can nurture their own sourdough pot and make these special pancakes... a traditional Alaskan pioneer breakfast. So the same starter now has traveled all over the States and beyond.

Sourdough Starter:
1 Tablespoon dry yeast
2-1/2 cups warm water
2 teaspoons sugar or honey
2-1/2 cups flour
Mix together ingredients and let ferment 5 days at room temperature, stirring daily. Then place in refrigerator. Starter should be used/replenished every seven to ten days.

Sourdough Pancakes:
2-1/2 cups flour
2 cups warm water
1 cup sourdough starter
1/4 cup powdered skim milk
1 egg
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
The night before, mix flour with the warm water and add starter. Stir well and cover with a damp cloth. In the morning, take out 1 cup of starter and pour back into crock with original starter. Add powdered milk and egg to remaining batter, beating well. Combine sugar, salt, and baking soda; sprinkle evenly over batter, then fold in gently. Let batter rest a few minutes. Cook on a hot, oiled griddle.
Serves: 4

[Damar12]

Re: ISO: amish sourdough recipes

I don't know if it is Amish, but it is good.

Sourdough Bread

Sourdough starter:
1/2 cup instant potatoes
2 cups warm water
1/2 cup sugar
2 tsp salt
1 pkg yeast

Feeding Sourdough starter:
3/4 cup sugar
3 Tbsp instant potatoes
1 cup warm water

Sourdough Bread Recipe
1/4 cup sugar
1/2 cup corn oil
1 Tbsp salt
1 cup starter
1 1/2 cups warm water
6 cups Pillsbury Bread flour

Sourdough starter: Dissolve yeast in 1/2 cup of the water; add remaining ingredients and stir well. Keep at room temperature for 24 hours. After this period feed with the following: 3/4 cup sugar, 3 tablespoons instant potatoes, 1 cup warm water. Mix well and add to starter. Let stand 8-12 hours. Mixture will be bubbly. Take out 1 cup to make bread, then refrigerate. Feed starter again in 3 to 5 days. I keep my starter in mason jar with holes punched in top

Feeding Sourdough starter: Every 3-5 days, take jar out of refrigerator and feed as follows:
Mix above ingredients in bowl and add starter. Let stand at room temperature all day (8-10 hours). This does not rise, it only makes bubbles. At the end of 8-10 hours, take out 1 cup of starter to use for bread or give away or throw away. Return remaining starter to refrigerator. After leaving in refrigerator for 3-5 days, feed again. Put label on jar to record day of feeding when giving starter to a friend. Punch holes in jar lid. One cup of starter makes 3 loaves when mixed with bread recipe ingredients.

Sourdough Bread Recipe
Mix in a large bowl, making a stiff batter. Grease another large (6 qt) bowl and turn dough over in it, oiling all sides. (Don't play with dough much). Cover lightly with foil. Let stand overnight at room temperature. Next morning, punch down and knead briefly (2-4 times). Divide dough into 3 parts and knead each part a few times (8-10). Put in 3 loaf pans (greased with Pam), and brush with oil. Cover lightly with wax paper. Let stand 4-5 hours or all day. Bake on bottom rack at 350 degrees for 30-40 minutes or until brown. Remove and brush with oil or butter. Turn out on rack to cool. Wrap well and store in refrigerator or freezer. Slices better if cold. Can also make dinner rolls.

[Rubelishous]

Re: ISO: amish sourdough recipes

Bump for Adhans

[momto4]

Re: ISO: amish sourdough recipes

[QUOTE=Damar12;276620]I don't know if it is Amish, but it is good.

Sourdough Bread

Sourdough starter:
1/2 cup instant potatoes
2 cups warm water
1/2 cup sugar
2 tsp salt
1 pkg yeast

Feeding Sourdough starter:
3/4 cup sugar
3 Tbsp instant potatoes
1 cup warm water

Sourdough Bread Recipe
1/4 cup sugar
1/2 cup corn oil
1 Tbsp salt
1 cup starter
1 1/2 cups warm water
6 cups Pillsbury Bread flour

Sourdough starter: Dissolve yeast in 1/2 cup of the water; add remaining ingredients and stir well. Keep at room temperature for 24 hours. After this period feed with the following: 3/4 cup sugar, 3 tablespoons instant potatoes, 1 cup warm water. Mix well and add to starter. Let stand 8-12 hours. Mixture will be bubbly. Take out 1 cup to make bread, then refrigerate. Feed starter again in 3 to 5 days. I keep my starter in mason jar with holes punched in top

Feeding Sourdough starter: Every 3-5 days, take jar out of refrigerator and feed as follows:
Mix above ingredients in bowl and add starter. Let stand at room temperature all day (8-10 hours). This does not rise, it only makes bubbles. At the end of 8-10 hours, take out 1 cup of starter to use for bread or give away or throw away. Return remaining starter to refrigerator. After leaving in refrigerator for 3-5 days, feed again. Put label on jar to record day of feeding when giving starter to a friend. Punch holes in jar lid. One cup of starter makes 3 loaves when mixed with bread recipe ingredients.

Sourdough Bread Recipe
Mix in a large bowl, making a stiff batter. Grease another large (6 qt) bowl and turn dough over in it, oiling all sides. (Don't play with dough much). Cover lightly with foil. Let stand overnight at room temperature. Next morning, punch down and knead briefly (2-4 times). Divide dough into 3 parts and knead each part a few times (8-10). Put in 3 loaf pans (greased with Pam), and brush with oil. Cover lightly with wax paper. Let stand 4-5 hours or all day. Bake on bottom rack at 350 degrees for 30-40 minutes or until brown. Remove and brush with oil or butter. Turn out on rack to cool. Wrap well and store in refrigerator or freezer. Slices better if cold. Can also make dinner rolls.[/QUOTE]

This is the exact recipe I've always used. It smells heavenly!