Amish Sourdough

Starter and Recipes 


Amish Brandied Fruit Starter


1 15-ounce can pineapple chunks, drained
1 15-ounce can apricot halves, drained
1 15-ounce can sliced peaches, drained
1 10-ounce jar maraschino cherries, drained
1 1/4 cups brandy
1 1/4 cups sugar

In a large glass jar, combine drained fruit, brandy and sugar. Stir gently with a wooden spoon. Cover and let stand at room temperature for three weeks, stirring (with a wooden spoon) at least twice a week. Drain and reserve the liquid. This liquid is your starter for the 30 Day Friendship Cake.

You will now have 6 cups of brandied fruit which should be kept refrigerated. This fruit is good served over ice cream or pound cake.

If the cakes are not started within three days, fruit starter should be placed in a glass jar (never plastic or metal) and frozen. Always use a wooden spoon to stir.



Day 1
2 cups starter
1 15-ounce can sliced peaches with juice
2 1/2 cups white sugar
Day 10
1 15-ounce can pineapple chunks with juice
1/2 cup white sugar
Day 20
2 10-ounce jars maraschino cherries, drained
2 1/2 cups white sugar


Day 1

In a large glass jar or bowl, combine two cups of the starter with one 15-ounce can of sliced peaches and juice. Cut each peach slice into 4 pieces. Add 2 1/2 cups of sugar and stir once a day, with a wooden spoon, for 10 days. Cover mixture with a cloth or loose lid. Let sit on your counter at room temperature. Do not refrigerate. Do not cover tightly. (A pan of water underneath will keep ants out.)

Day 10

Add one 15-ounce can of pineapple chunks and juice. Cut each pineapple chunk in half. Stir in 1/2 cup of sugar. Stir once a day for 10 days. The color should change and the mixture should foam when stirred.

Day 20

Add two 10-ounce jars maraschino cherries, drained. Cut each cherry in half and stir in. Add 2 1/2 cups sugar. Stir once a day for the final 10 days.

Day 30

Drain fruit, reserving the liquid. It's best to strain liquid through cheesecloth. This results in a clear, reddish liquid with no fruit particles floating in it. Divide liquid equally among three glass jars. You now have three starters, one for yourself for your next cake and two for friends. The fruit will be used to make two cakes.

MAKE TWO CAKES (It's best to make the cakes separately.)

the brandied fruit from the starter
2 (18.25 oz.) packages yellow cake mix
2 (3.4 oz.) packages instant vanilla pudding mix
1 1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut

Preheat oven to 325F.  Grease and flour (I use Pam baking spray) two bundt pans. (I only have one bundt pan so I bake them separately.)

Combine 1 box of cake mix, 1 box of vanilla pudding mix, 2/3 cup oil and 4 eggs. Stir.

Add 1/2 the drained, reserved brandied fruit from the starter and stir.

Add 1 cup raisins, 1 cup chopped walnuts and 1 cup coconut. Stir until all ingredients are combined. The batter will be stiff.

Pour batter into prepared pan.

Repeat for the second cake.

Bake cakes at 325 degrees for 55 to 60 minutes.

If you use a regular size loaf pan, bake approximately 70 minutes, mini-loaf pan bake for approximately 50 minutes.

Remove from oven and set on rack to cool for about 45 minutes. Carefully remove from pans and return to cooling rack until completely cool. Wrap and store. If you see that the cake is not being eaten up in several days, continue to store wrapped in the fridge.

After you are finished baking your cakes, you will have plenty of the "starter" left over. Divide the starter into 1-pint plastic or glass containers and share it with friends. It can be kept on the shelf safely for several weeks, or just place it in the freezer until your are ready to use it again.

If you don't want to make both cake mixes at the same time, place the 1 1/2 cups drained fruit in a freezer container and freeze until ready to use.



The regular Amish Sourdough Starter has milk in the recipe. This is a great recipe and is the one I use.
Amish Sourdough Starter Using Milk
2 c. flour
2 c. warm water
1 pkg. yeast
1 Tbsp. sugar
Mix together and let set uncovered overnight in a warm place. 
If you are using this for regular recipes, you will leave it out for the 24 hours, then place it in a covered container, and store in your fridge. Feed once or twice a week with:
1 c. milk
1 c. flour
1/4 c. sugar
Mix together first and then add to starter.  After feeding do not use for at least 24 hours. This is your basic Amish Sourdough Starter.
Making Friendship Bread
Friendship Bread
To begin the batter for Friendship bread. You take 1 cup of your basic sourdough starter and begin by:
Days 1,2,3,4; stir batter each day, do not refrigerate.

Day 5: add 1 cup each, sugar,flour, and milk and stir

Days 6,7,8,and 9: Stir batter each day.

Day 10: Add 1 cup each: sugar, flour, and milk. Stir well.

Save 1 cup to begin 10 day process again, use 2 cup for baking and share the remainder with friends.

NOTE: The starter can be refrigerated or frozen if you can't use it in the 10 days. Let it come to room temperature or defrost thoroughly and use as new starter beginning at day 1.
Amish Friendship Bread
1 c. starter
1 c. vegetable oil
2 c. flour
1/2 c. milk
1 1/4 tsp. baking powder
3 eggs
3 tsp. vanilla extract
1/2 tsp baking soda 1/2 tsp. salt
2 tsp. ground cinnamon
3/4 c. pecans or walnuts
Preheat oven to 350F. Grease and flour 2 (9x5 inch) loaf pans. Combine all the ingredients and mix well.  Pour batter into prepared pans.  Bake for 40 to 50 minutes until tester comes out clean.  Cool 20 minutes before removing cakes from their pans.
Amish Friendship Yeast Fruit Starter

3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast

For later addition
1/2 cup canned sliced peaches with syrup
1/2 cup canned pineapple chunks with syrup

To Replenish Starter

1 1/2 cups starter  liquid
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches with syrup

DAY 10
2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)
    can pineapple chunks and 1 (16 ounce) can fruit cocktail

DAY 20
2 1/2 cups granulated sugar
2 (4 ounce) jars maraschino cherries, drained and halved
    (You can use 1 jar of red and one jar of green for color,
    or use 1 (10 ounce jar)

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make the cake.  Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.

The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.

Friendship Syrup Starter and Cake:

Use only juice from the canned fruits:
1 (15 1/4 ounce) can pineapple chunks
1 (16 ounce) can sliced peaches
1 (17 ounce) can apricot halves
1 (10 ounce) jar maraschino cherries
1 1/4 cups granulated sugar
1 1/4 cups brandy

Pour the juices, sugar and brandy into a 1-gallon glass jar. Let stand at room temperature for 21 days. Cover loosley with aluminum foil, with a wooden spoon inserted through the foil to stir daily, Do not remove foil or spoon. DO NOT use a metal spoon.

1 1/2 cups starter syrup
2 1/2 cups granulated sugar
1 (20 ounce) can sliced peaches, cut up, including the juice

2 1/2 cups ganulated suger
2 cans (20 ounce each) pineapple chunks with the juice

Cover and stir daily for 10 days.

2 jars (10 ounce each) maraschino cherries halved, drained
(do not add the juice)

Cover and stir daily for 10 days.


When you drain the juice from the fruit, you will have enough fruit to bake three Bundt cakes. Save 1 1/2 cups of juice for your starter and the rest to three friends, along with this receipe.

1 (18.5 ounce) box of yellow cake mix
1 (5.1 ounce) box instant vanilla pudding
2/3 cup vegetable oil
1/3 of the drained fruit (above)
4 eggs
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Place all ingredients for the cake in a large bowl and mix together. It will be thick. Stir until smooth. Pour into prepared Bundt pan.

Bake at 350 degrees F for 50 to 60 minutes. Let stand for 10 minutes after removing from the oven. Turn from pan onto plate.
Amish Sourdough Banana Nut Bread
1 c. starter
1 c. mashed bananas
1/2 c. shortening
1 c. sugar
2 eggs
2 c. flour 2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. nuts, chopped
Cream together shortening, bananas, and sugar.  Add starter and eggs. Mix well. Add dry ingredients and nuts.  Pour into 2 greased and floured loaf pans.  Bake at 350F for 40 minutes.
Amish Sourdough Biscuits
1 c. starter
1/3 c. cooking oil
1/4 tsp. soda
1/4 tsp. salt
1 c. flour
Mix starter and oil, add dry ingredients and mix well.  Driop by tablespoon on an ungreased cookie sheet.  Bake at 350F for 10-15 minutes.




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