Does anyone the recipe for the ';starter dough'; that you use to make homemade bread with?

It makes the best bread!





You usually have to share the starter dough with someone. WELL it had to start from somewhere.





Does anyone know the recipe for the starter???





Thank you in advance.Does anyone the recipe for the ';starter dough'; that you use to make homemade bread with?
I think you are referring to friendship bread and I have a couple of good recipes. This one is from the Lancaster County Cookbook.





Amish Friendship Bread





Starter %26amp; Streusel included in recipe.





Ingredients:





1 cup flour


1 cup warm water


1/2 cup sugar


1 package yeast





Add on 5th day:





1 cup flour


1 cup milk


1 cup sugar





Add on 10th day:





1 cup flour


1 cup milk


1 cup sugar





Directions:





Mix all the starter ingredients well and place in medium-sized glass bowl. Cover with dinner plate so as not to cover tightly. Let stand overnight in warm place. Stir down each day for 4 days (Important - do not refrigerate batter at any time)





On the fifth day add flour, milk and sugar and stir. Stir down each day until 10th day.





On the 10th day add flour, milk and sugar and measure out 3 separate cups of starter. Give one cup starter and a copy of the instructions to each of three friends.





Use remaining dough to bake choice of bread or use in streusel recipe as follows:





Batter:





2/3 cup cooking oil


1 cup sugar


2 cups flour


2 teaspoons baking soda


1/2 teaspoon salt


3 eggs





Streusel:





1/3 cup margarine, melted


1/2 cup white sugar


1/2 cup brown sugar


1/2 cup quick oats


1 cup nuts (optional)





After sharing three cups of starter with friends, mix oil, sugar, flour, baking soda, salt and eggs with remaining starter. Mix well and spoon 1/2 of batter into greased and floured 9 x 13 baking pan.





To prepare streusel combine all ingredients and mix well. Sprinkle 1/2 of streusel over batter. Cover with remaining batter and remaining streusel.





Bake at 350 degrees for 35-40 minutes.Does anyone the recipe for the ';starter dough'; that you use to make homemade bread with?
This is a good site for the recipe. This is for sourdough starter.





Enjoy the bread!
Boil potato's mix the potato water with flour to make a batter like consistency leave un-covered on counter till it gets bubbly and smells great , stir crust in as needed. You,ve just made sourdough. That's the old authentic way (wild yeast)
Type ';sourdough starter recipe'; into a search engine and take your pick.
What Kriis said is correct, and I am gonna copy that recipe......But here is a new twist on the starter bread, put the starters in a large ziplock bag, then you just need to ';mush'; the bag......Here are my recipes (without the starter).


DO NOT USE ANY TYPE OF METAL SPOON OR BOWL FOR MIXING. YOU MAY USE A METAL BRAD PAN FOR BAKING.


DO NOT REFRIGERATE


IF AIR GETS IN THE BAG, LET IT OUT IT IS NORMAL FOR BATTER TO RISE, BUBBLE AND FERMENT.





DAY 1: DO NOTHING.


DAY 2: MUSH THE BAG


DAY 3: MUSH THE BAG


DAY 4: MUSH THE BAG


DAY 5: MUSH THE BAG


DAY 6: ADD TO THE BAG, 1 CUP FLOUR, MILK, SUGAR THEN MUSH THE BAG


DAY 7: MUSH THE BAG


DAY 8: MUSH THE BAG


DAY 9: MUSH THE BAG


DAY 10: ADD TO THE BAG, 1 CUP FLOUR, MILK, SUGAR THEN MUSH THE BAG





THEN TAKE OUT 3 CUPS AND PUT EACH CUP IN A SEPARATE CONTAINER. GIVE 2 TO FRIENDS AND KEEP ONE FOR YOURSELF TO START ANOTHER.





THEN FOLLOW ONE OF THE FOLLOWING RECIPES:





OPT 1:





1 CUP EACH OIL, SUGAR, FLOUR


1TSP EACH BAKING POWDER, BAKING SODA


4 EGGS


1 SMALL BOX VANILLA INSTANT PUDDING


2 TSP EACH VANILLA, CINNAMON


1 CUP CHOPPED WALNUTS (IF DESIRED)


GREASE AND FLOUR BUNDT PAN OR 2 LOAF PANS. BAKE AT 350掳 FOR 50 TO 60 MINUTES.


GLAZE: 1 CUP POWDERED SUGAR, 2 TBSP HOT MILK AND 1 TSP VANILLA. MIX AND DRIZZLE ON TOP.





NOTE: IT IS BEST TO REMOVE THE BREAD FROM THE PAN BEFORE GLAZING. YOU MAY WANT TO IMPROVISE ON THE GLAZE, THE ABOVE DIRECTIONS MAKE A VERY THIN COATING.





OPT 2:


2/3 CUP OIL


1 CUP SUGAR


1 录 CUP FLOUR


3 EGGS


1 TBSP CINNAMON


陆 TSP SALT


1 录 TSP BAKING POWDER


陆 TSP BAKING SODA


ADD 1 CUP NUTS, RAISINS, APPLES OR DATES.


BAKE IN 2 WELL GREASED %26amp; SUGARED BREAD PANS - 350掳 FOR 45 MINUTES


(USE WAX PAPER ON BOTTOM OF PANS 鈥?GREASED %26amp; SUGARED.)





OPT 3:


PREHEAT OVER TO 325掳 F.


ADD TO THE REMAINING BATTER IN THE BOWL:


3 EGGS


1 CUP OIL (OR 陆 CUP OIL AND 陆 CUP APPLESAUCE)


陆 CUP MILK


1 CUP SUGAR


2 TSP CINNAMON


陆 TSP VANILLA


1 陆 TSP BAKING POWDER


陆 TSP BAKING SODA


陆 TSP SALT


2 CUPS FLOUR


1 LARGE BOX INSTANT VANILLA PUDDING


GREASE 2 LARGE BREAD LOAF PANS AND MIX AN ADDITIONAL 陆 CUP SUGAR AND 1 陆 TSPS OF CINNAMON IN A SIDE DISH. DUST THE GREASED PANS WITH HALF THE MIXTURE.


POUR THE BATTER EVENLY INTO THE PANS AND SPRINKLE WITH THE REMAINING SUGAR/CINNAMON MIXTURE OVER THE TOP. BAKE AT 325掳F FOR 1 HOUR. COOL UNTIL BREAD LOOSENS FROM THE PANS EVENLY (ABOUT 15 MINUTES). TURN OUT INTO SERVING DISH. SERVE WARM OR COLD.


IF YOU KEEP A STARTER FOR YOURSELF, YOU WILL BE BAKING EVERY 10 DAYS. THE BREAD IS VERY GOOD AND MAKES A GREAT GIFT. ENJOY!!!!!!!!!!
You are right, sourdough makes the best bread. It probably started when somebody kept a lump of dough left over from breadmaking, and found it ';worked'; to raise the next batch. Here's how to make your own. You'll need bought yeast for this, but after that you'll never need to buy yeast again.


Scald a good-sized bowl (there should be enough room for the mixture to rise as though for bread)


Crumble into it 2 cubes of fresh yeast (should be sold in refrigerated section of supermarket) or equivalent (enough for two batches of bread)


Add 1/2 cup warm water (like for baby's bath--test by dipping your little finger into it)


Add 2 Tbs sugar or honey.


Stir until smooth.


Add 3 cups warm water


Stir in 3 cups unbleached wheat flour (all-purpose flour will do) until thick and smooth.


Cover bowl with a damp clean cloth, leave undisturbed in a warm place in the kitchen to ferment for 4 or 5 days (less in summer, more in winter)


At first the mixture will froth and rise, then it will collapse. When it separates with a light brown liquid on top it is ready to use.


You can store it in the fridge in a covered container. If you don't make bread every week don't forget to feed it a couple of spoonfuls of flour and water once a week. It will keep for months that way. Occasionally you can feed it some live yoghurt, I have read that this makes it resemble the San Francisco sourdough.


The night before you want to bake, in a large bowl put one cupful of starter, add 1 cupful of warm water and 1 1/2 cupfuls of flour, mix to a sloppy batter, cover with a cloth and leave overnight in a warm place (in winter I put it in the oven with just the light on). This is the 'sponge'. In the morning this should be frothy. Add the remaining water and flour as called for by your recipe, knead etc as usual. It may take a bit longer to rise than yeast, so I often skip the second rising, but sourdough bread has much better keeping qualities and that distinctive taste. Also, because of the acidity it is lower in GI than ordinary bread, even if made with the same flour.


Don't forget to replenish the starter every time you take some to make bread, add a cupful of warm water and a cupful of flour, mix with the old starter and leave outside until it begins to bubble, then stir down and refrigerate.


Happy baking!