recipes

 

Photo of: Amish Friendship Bread Starter

Amish Friendship Bread Starter

Submitted by: GINNY LEE 
Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends. 

Photo of: San Francisco Sourdough Bread

San Francisco Sourdough Bread

Submitted by: Donna 
This white bread brings yeast and starter together for a guaranteed rise. A topping of diced onion gives extra kick. 

Photo of: Amish Friendship Bread I

Amish Friendship Bread I

Submitted by: Cheryl 
A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts! 

Photo of: Sourdough Bread I

Sourdough Bread I

Submitted by: Becky Richardson 
Once you have an established sourdough starter, this bread is easy to make. Be prepared to wait, however, as the first rise occurs overnight. 

Photo of: Sourdough Starter

Sourdough Starter

Submitted by: Esther Nelson 
Make your starter in a glass container and store in the refrigerator after fermentation has occurred. 

Photo of: Amish Friendship Chocolate Bread

Amish Friendship Chocolate Bread

Submitted by: Kathy 
This is a great variation to the traditional Amish Friendship Bread. My family says it's like eating chocolate cake. This bread freezes well and makes a great gift. 

Photo of: Sourdough Starter I

Sourdough Starter I

Submitted by: Becky Richardson 
All you need is a few moments every day to stir, and in five days you will have a unique starter enriched with potato flakes. 

Photo of: Amish Cinnamon Bread

Amish Cinnamon Bread

Submitted by: GINNY LEE 
Once you have some sweet Friendship Bread starter, you can make this fruity variation with apples or bananas, raisins and pecans. 

Photo of: Amish Friendship Bread III

Amish Friendship Bread III

Submitted by: Yahooess 
This recipe calls for lots of cinnamon with nuts and apples, making a sweet and spicy bread with a little crunch. 

Photo of: Herman Pancakes

Herman Pancakes

Submitted by: Saundra 
The sweet sourdough starter in these flapjacks gives them a marvelous tart cast. 

Photo of: Sourdough Starter II

Sourdough Starter II

Submitted by: Glenda 
This is a basic sourdough starter: just yeast, flour and water left to ferment for a couple of days. 

Photo of: Cracked Wheat Sourdough Bread

Cracked Wheat Sourdough Bread

Submitted by: JACLYN 
This is a lightly-sweetened wheat sourdough loaf brimming with cracked wheat, flax and sunflower seeds for robust flavor and texture. 

Photo of: Authentic German Bread (Bauernbrot)

Authentic German Bread (Bauernbrot)

Submitted by: my kitchen 
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know! 

Photo of: Sourdough Tomato Bread

Sourdough Tomato Bread

Submitted by: Esther Nelson 
A cup of tomato juice (e.g. V-8 Juice ™) makes a rosy orange bread with just a hint of tomato flavor. It makes a wonderful sandwich bread. 

Photo of: Sourdough Buckwheat Pancakes

Sourdough Buckwheat Pancakes

Submitted by: Carina 
The earthy quality of buckwheat combines well with sourdough in these flapjacks. A whiff of ginger complements the hearty flavors. 

Photo of: Herman Coffee Cake

Herman Coffee Cake

Submitted by: Sue 
A cinnamon-pecan sourdough coffee cake with brown sugar and raisins is finished with a brown sugar glaze, resulting in a scrumptious breakfast delight. 

Ekmek Turkish Bread

Submitted by: Bonnie 
A Middle Eastern style flatbread made with a 4 day sourdough starter. 

Sourdough Starter III

Submitted by: Kathy 
Potato water and flour can do the job alone in four or five days, but you may choose to add sugar or yeast to hasten the fermentation process. 

Photo of: Herman Applesauce Doughnuts

Herman Applesauce Doughnuts

Submitted by: Jacquelyn Demery 
Sweet yet tangy, these sweet Herman starter doughnuts are amply spiced with cinnamon and nutmeg, and hint of a dollop of applesauce in the batter. 

Rye Starter

Submitted by: Jon 
Flour and filtered water is all it takes to make starter that truly is from scratch. This version uses rye flour for its tangy flavor. With a little daily attention, you will soon see the fermentation process in action. 

 
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