About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. alyssa m.

    can u post a recipe for more doughy starter? Also if u make starter a head of time, how long does it last? And how do u store it? can u freeze it?

    1. Kevin

      You can freeze it, I do know that. I’ll try to see if I can dig up a more doughy starter recipe and post it here!

  2. Barb W.

    Here is the starter I use:

    Always use wooden spoons: NO metal spoons or bowls:

    1 (.25 ounce) package active dry yeast
    1/4 cup warm water (110 degrees F)
    3 cups all-purpose flour, divided
    3 cups granulated sugar, divided
    3 cups warm milk (110 degreesF),divided
    DAY 1: In a small bowl, dissovle yeast in water,Let stand 10 minutes.
    In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowlystir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly.
    DAYS 2 through 4:
    Stir starter with a wooden spoon.
    DAY 5:Stir in 1 cup flour, 1 cup sugar and 1 cup milk.
    DAYS 6 through 9:
    Stir starter with a wooden spoon.
    DAY 10:
    Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread, give the three cups to friends along with the recipe. Store the remaining starter in a container in the refrigerator and begin the 10 day process over again, You can also freeze this starterin 1 cup measures for later use. Frozen starterwill take at lease 3hours at room temperature to thaw before using.

  3. Connie Coberley

    Thank you for the recipe for this starter, I’ve hunted for one it seems like forever.
    I really enjoy reading your column. Keep up the great work!

    1. Kevin

      Thanks, Connie, let us know how it turns out!

    2. Kevin

      Thanks, Connie. Let us know how your bread turns out!

  4. Caroleen Rigg

    I am looking for a Oatmeal Bread recipe. My father-in-law loves it. He will be 100 years old March 11. We are having a party for him and I would like to bake him some bread. Love your stories and recipes. I use them all the time. Could not cook,without my Amish cookbook!!!!!! Thank you

    1. Kevin

      Wow, 100…awesome! I know Lovina has a recipe for oatmeal bread, so I will dig it up and post it here within a day or two!

    2. CJ

      I have a wonderful oatmeal bread recipe that I bake every other week for my family. Nice and soft – made with some whole wheat flour as well. If you are interested – send me an email labeled oatmeal bread and I will be happy to send my recipe.
      dallas93720@yahoo.com . CJ

  5. Barbarainnc

    This is the starter and bread I make. It is so good!!! One day I didn’t have any hamburger buns, so I used this bread as a bun. It made the best burger!!! I have never made cinnamon rolls with the starter, but now I have to make some!! 🙂 🙂

  6. Lisa Combs

    Lovina’ sourdough bread rocks!!! and the cinnamon rolls, well they don’t last long at our house either!!!!

    1. Kevin

      Lisa, so glad they worked for you! You didn’t take any photos did you? And, geez, I am in Middletown, I should have had you save some samples!:)

  7. Bonnie

    Dear Kevin,
    I have used the Friendship starter for years and years. The starters can be frozen for up to 6 months. When you take one out of the freezer that morning, that starts day one.
    I also bake the bread in small mini loafs and can get 5 to 6 out of a batch making wonderful gifts! Also coffee cake can be made from the starters, using fresh or canned fruit ~ yummy!
    I enjoy the column, keep up the wonderful job!


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