Is there an Amish sour dough starter recipe to start the starter?

It's difficult to give a definitive "Amish" sourdough starter recipe because:

* Amish communities are diverse: There's no single, standardized recipe across all Amish communities.

* Amish cooking is often passed down through generations: Recipes are frequently kept private and shared within families, making it hard to find exact versions.

* Sourdough starters are inherently unique: The exact ingredients and process for starting a sourdough starter can vary, and the resulting starter will have its own distinct personality.

However, I can provide you with a general sourdough starter recipe that reflects common practices and is likely to be similar to what you'd find in many Amish kitchens:

Ingredients:

* 1 cup (120g) organic all-purpose flour (unbleached is ideal)

* 1 cup (240ml) filtered water

Instructions:

1. Combine flour and water in a clean jar: Make sure the jar is at least twice the volume of your mixture.

2. Stir well to combine: Ensure there are no dry pockets of flour.

3. Cover loosely with a breathable cloth: A coffee filter, cheesecloth, or a clean tea towel will do.

4. Let sit at room temperature (70-75°F) for 24 hours: This allows the natural yeast and bacteria in the flour to start multiplying.

5. After 24 hours, feed the starter: Remove about half of the mixture and discard it. Add 1/2 cup flour and 1/2 cup water, stir well, and cover again.

6. Repeat feeding daily: Continue feeding the starter every 24 hours with 1/2 cup flour and 1/2 cup water. You'll know your starter is active when it begins to rise and bubble.

7. Adjust feeding schedule as needed: Once your starter is consistently active and bubbly, you can feed it less often (e.g., twice a week).

Important Tips:

* Use organic, unbleached flour: This is preferred because it has more natural yeast and bacteria.

* Use filtered or spring water: Tap water can contain chlorine, which can inhibit the starter.

* Keep the starter at room temperature: A consistent temperature is crucial for optimal activity.

* Don't be afraid to experiment: Once you have an active starter, try experimenting with different flours, water sources, and feeding schedules to find what works best for you.

Remember: Creating a sourdough starter is a process that takes time and patience. Don't be discouraged if it doesn't seem to be bubbling right away. Just keep feeding it consistently and it will eventually come to life.

You can find additional information and tips about sourdough starter maintenance online, including videos that demonstrate the process. Good luck with your sourdough journey!