There’s something deeply satisfying about baking bread that connects us to tradition, simplicity, and health. And few breads represent this better than Amish sourdough bread. Passed down through generations in Amish communities, this bread offers a distinct flavor, soft texture, and a process rooted in natural fermentation.
In this guide, you’ll discover not just how to make Amish sourdough bread, but how to understand and master the entire baking process-from the starter to slicing. Whether you’re a beginner or experienced baker, this recipe will leave your kitchen smelling like an old-world farmhouse.
Try other time-honored recipes from Amish kitchens by checking out this collection of traditional Amish breads, made with simple ingredients and deep-rooted baking techniques.
What is Amish Sourdough Bread?
Amish sourdough bread is a naturally leavened bread made with a wild yeast sourdough starter, flour, water, and salt. Unlike commercial yeasted breads, it relies on slow fermentation for flavor and rise.
The Amish style adds an extra element of simplicity-no frills, no shortcuts, just wholesome ingredients and time-tested techniques.
Key Characteristics:
- Mildly tangy, earthy flavor
- Light crust with a soft, airy interior
- Long fermentation = better digestibility
Compared to standard sourdough, Amish sourdough often has a milder flavor and is sometimes slightly enriched with ingredients like honey or milk.
Ingredients You’ll Need
Here’s what you need to bake a perfect loaf of Amish sourdough bread:
Basic Ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- 3 cups unbleached all-purpose flour or bread flour
- 1 ¼ cups filtered water, room temperature
- 1 ½ tsp sea salt
Optional Additions:
- 1 tbsp honey (for a hint of sweetness)
- 2 tbsp melted butter (for a richer crumb)
Don’t Have a Starter? Here’s How to Make One
If you’re new to sourdough, no worries. You can make your own Amish-style sourdough starter from scratch. Here’s a simple 5-day process:
| Day | Instructions |
| 1 | Mix ½ cup flour + ¼ cup water. Let it sit uncovered for 24 hrs. |
| 2 | Discard half. Feed with same amount of flour and water. |
| 3 | Bubbles appear. Continue feeding daily. |
| 4 | It smells tangy, and doubles in size. |
| 5 | Ready to use! Store in fridge and feed weekly. |
Tip: Use rye flour for quicker fermentation. Keep the starter in a warm spot (70–75°F).
Step-by-Step Amish Sourdough Bread Recipe
This is a 3-day process, but most of it is hands-off. Trust the timeline—it’s how you get that beautiful crust and complex flavor.
Day 1 – Mix the Dough
- In a large bowl, combine starter, water, and flour.
- Mix until a shaggy dough forms.
- Let it rest (autolyse) for 30 minutes.
- Add salt and knead gently until incorporated.
- Cover and rest at room temperature for 4–5 hours, doing a stretch and fold every 30–45 minutes.
Day 2 – Bulk Ferment & Shape
- After the last fold, refrigerate the dough overnight (8–12 hours).
- The next morning, bring dough to room temperature.
- Shape into a round loaf (boule) or oval (batard).
- Place in a floured proofing basket or bowl. Cover and let rise for 2–4 hours until puffy.
Day 3 – Bake
- Preheat oven to 450°F with Dutch oven inside.
- Score the top with a sharp razor or lame.
- Carefully transfer dough into hot Dutch oven.
- Bake 20 minutes covered, then 20–25 minutes uncovered.
- Cool for at least 1 hour before slicing.
Pro Tip: Internal temperature should reach 200–205°F when done.
Baking Tips for Perfect Results
- Flour choice matters: Bread flour yields a higher rise.
- Hydration balance: If dough is too wet, reduce water by 1–2 tbsp.
- Score confidently: Use swift, deep slashes for better oven spring.
- No Dutch oven? Use a baking stone and cover with an inverted pan.
Troubleshooting Common Issues
| Problem | Solution |
| Dough didn’t rise | Check if starter is active. Increase proofing time. |
| Dense/gummy interior | Bread was underproofed or underbaked. Bake longer. |
| Pale crust | Oven not hot enough. Try baking at higher initial temp. |
| Too sour taste | Over-fermented. Use cooler environment for bulk rise. |
Variations to Try
Add your own spin while staying true to the Amish simplicity.
Honey Amish Sourdough: Add 1-2 tbsp of raw honey for natural sweetness.
Whole Wheat Version: Use 50% whole wheat flour. Add more water to adjust hydration.
Amish Cinnamon Swirl: Roll dough with a layer of cinnamon, brown sugar, and butter before shaping.
How to Store Amish Sourdough Bread?
- Store at room temperature for 2–3 days in a bread bag or linen cloth.
- For longer storage, freeze slices wrapped in foil and placed in a freezer bag.
- Reheat in a toaster or oven at 325°F for 10 minutes.
Serving Suggestions
This bread is a showstopper on its own, but here are ideas to enjoy it more:
- Breakfast: Toasted with butter and local honey
- Lunch: Use as sandwich bread for grilled cheese or turkey
- Dinner: Serve with soups, stews, or Amish chicken pot pie
Health Benefits of Amish Sourdough Bread
The long fermentation isn’t just for taste—it’s also good for your body.
- Easier digestion: Fermentation breaks down gluten
- Lower glycemic index: More stable blood sugar
- Gut-friendly: Rich in lactic acid bacteria
- Nutrient absorption: Reduces phytic acid, enhancing mineral uptake
Compared to store-bought bread, Amish sourdough is free from preservatives and commercial additives.
Frequently Asked Questions (FAQs)
Can I use store-bought yeast instead?
Ans: You can, but it won’t be true sourdough. The flavor and texture will differ.
Why is my bread too sour?
Ans: That usually happens when fermentation goes too long. Try shortening the cold proof.
Can I skip the overnight rise?
Ans: It’s not recommended. That rest gives depth of flavor and better structure.
Printable Recipe Card
| Yield | Prep Time | Cook Time | Rest Time | Total Time |
| 1 loaf | 25 mins | 45 mins | 24 hrs | 25 hrs |
Ingredients:
- 1 cup active sourdough starter
- 3 cups unbleached all-purpose flour
- 1¼ cups filtered water
- 1½ tsp sea salt
- (Optional) 1 tbsp honey or 2 tbsp butter
Instructions:
- Mix starter, water, and flour. Rest.
- Add salt. Stretch and fold every 45 mins.
- Refrigerate overnight.
- Shape, proof, score, and bake at 450°F.
- Cool before slicing.
Nutrition (per slice):
Calories: ~170 | Carbs: 32g | Protein: 5g | Fat: 1g | Fiber: 1g
Final Thoughts
There’s nothing like pulling a golden, crusty loaf of Amish sourdough bread from your oven. This bread is not just food-it’s a tradition, a healthy alternative, and a deeply satisfying accomplishment.
Try this recipe, experiment with variations, and don’t forget to share your results in the comments below!
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