Amish dough

Amish Dough is a traditional preparation of American origin, particularly associated with the Amish communities of Pennsylvania. It is a fermented dough, generally made with wheat flour, water, salt, and natural or commercial yeast, which is used to make a variety of rustic and homemade breads, characterized by their spongy texture, crispy crust, and slightly sour flavor due to prolonged fermentation.

This dough stands out for its simplicity and versatility, being the perfect base for artisanal breads, buns, and other baked goods that seek a light yet consistent texture. The slow fermentation allows for the development of deep flavors and an intense aroma, providing an authentic and traditional touch to recipes.

Regarding its properties, Amish dough is rich in gluten due to its wheat flour base, which provides elasticity and helps the bread have a good structure and volume. Furthermore, the fermentation process helps to break down some hard-to-digest compounds, facilitating digestion and enhancing flavor.

In different Hispanic American countries, Amish dough may be known simply as fermented dough or sourdough starter when natural yeast is used. Although there is no exact term that replaces "Amish dough," it is commonly referred to as homemade dough or fermented rustic dough in culinary contexts.