Amish Friendship Sourdough Starter (milk starter)
Learn how to create and maintain an Amish Friendship Sourdough Starter, a sweet, versatile base for baking delicious breads, cakes, and more to share with friends and family.
Servings: 200 grams
Equipment
- Glass jar with loose lid
- Small silicone spatula or fork for stirring
- Food scale
Ingredients
- 20 grams active sourdough starter
- 20 grams sugar
- 100 grams milk I use whole milk
- 100 grams all-purpose flour bread flour works too
Instructions
- To a clean jar add 20 grams sourdough starter and 20 grams of sugar. Add slightly warmed or room temperature milk (100 grams at 68-75 degrees F) and stir until most of the starter and sugar is dissolved.
- Lastly, add the flour (100 grams) and stir until there are no more dry flour clumps.
- Cover the jar loosely and let it rest at room temperature (68-70 degrees F) for 30 minutes.
- Return to the starter and give it one more good mix (for optimal gluten development), cover it loosely, and let it rest at room temp for 8-12 hours or until doubled in size.
- Once the starter has doubled in size it is ready to use!
Notes
Baker's schedule: mix all ingredients and the Amish friendship sourdough starter should be ready to use in 8-12 hours depending on the temperature in your environment.
Visual signs your starter is ready to use:
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- Bubbles: You should see bubbles throughout the starter both on top and throughout.
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- Double in size: The starter should be doubled or even tripled in size when it is at its peak.
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- Domed or slightly flat surface: At its peak, the starter’s top will look domed and puffed up. If it’s slightly flattened or starting to fall, it’s still usable but nearing the end of its peak.
