This is an old Amish recipe. Due to the lack of refrigeration they used these techniques in preparing bread. There is something in the enzyme action of the starter liquid that what you add over 10 days keeps it from spoiling. This bread is sweet. Microwaving baked bread for a few seconds enhances flavor.

Day 1: Pour starter into large mixing bowl with loose lid or Saran Wrap.

Day 2, 3, 4: Stir once a day.

Day 5: Add 1 cup milk, 1 cup flour, and 1 cup sugar and stir with mixer.

Day 6, 7, 8, 9: Stir once each day.

Day 10: Add 1 cup flour, 1 cup milk and 1 cup sugar. Stir with mixer. Take out 3 cups of starter and put one cup into each of three container. Give two cups to friends with these instructions. Keep the third cup for yourself to start again.

With the remaining starter add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1/4 teaspoon salt, 1 1/2 teaspoon cinnamon, 1 1/2 teaspoon baking soda, 2 teaspoons baking powder, and 2 teaspoons vanilla.

Mix with electric mixer. Bake in greased bundt pan or 2 loaf pans at 350 degrees for about 45 minutes.

NOTE: You can add 1 cup apples, raisins, nuts, bananas or dried fruit. May be frosted when cooled.

SOURDOUGH STARTER:

1 pkg. dry yeast
2 1/2 c. warm water
2 c. sifted flour
1 tbsp. sugar

To make the starter, dissolve yeast in 1/2 cup water. Then stir in the rest of ingredients.

Follow directions of stirring and adding ingredients for 10 days as described in recipe for Amish Bread.

SOURDOUGH PANCAKES:

1 c. flour, sifted
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. sour dough starter
1/2 c. milk
2 tbsp. vegetable oil
1 1/2 c. fresh or frozen blueberries; optional

Combine dry ingredients. Add egg, starter, milk, and oil. Stir into flour mixture just until well mixed. Using 2 tablespoons of batter for each pancake, bake on a hot, lightly greased griddle until golden, turning once.