The Amish don't buy yeast. Their starter is a living culture of wild yeast and bacteria passed through generations.
Growing a Starter
Day 1: 50g rye flour + 50ml water in a jar. Cover with cloth. Days 2–5: discard half, add 50g flour + 50ml water. By day 5–7, the starter bubbles and smells fruity-sour.
The Bread
100g active starter + 500g flour + 350ml water + 10g salt. Knead, rest 4–6 hours. Shape, proof 1–2 hours. Bake at 230°C for 35–40 minutes with steam.
Why Sourdough Beats Yeast
Long fermentation breaks down phytic acid — an anti-nutrient blocking mineral absorption. Sourdough is easier to digest. Many with gluten sensitivity can eat real sourdough.
Storing the Starter
In a cool cellar, feed weekly. A starter can live decades — documented starters exist over 100 years old.