Recipe Details

Summary

Name: Herman Starter

Category: Breads

2 tb Or 2 envelopes active dry 1 c Sugar

Yeast 2 c All purpose white flour

1/4 c Warm water 2 c Milk (see note)

DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and

let stand a few minutes until yeast is active and swelling. Combine

remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery

bowl or container.(Do not use metal bowls or utensils as these may retard

starter growth). With a wooden spoon, stir in active yeast mixture. Cover

loosely with a towel so Herman can breathe. Let stand in a warm draft free

place overnight.

DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.

DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24

hours.

DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.

DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup

flour.

THIS gives you enough starter to use freely in recipes and/or give away.

Herman may be replenished as needed but can go no more than 5 days at room

temperature between feedings. After feeding, wait 24 hours before using

the renewed starter.

DAILY stirring helps keep yeast mold from forming.

Most directions specify that Herman not be refrigerated since cooler

temperatures slow the growth and "souring" of the starter. It is, however,

a safer course for busy cooks with fast growing starters. Herman also is

freezer-friendly and may be kept on ice between baking impulses if you get

bored.

NOTE: If desired,substitute buttermilk for milk in starter for more

flavor and less fat. If more starter is needed, additions may be doubled

when 2 or more cups of starter are used.....