Recipe Details

Summary

Name: Herman Wheat'n'honey Starter

Category: Breads

2 tb Dry yeast

1 tb Ginger

2 c Milk

1/2 c Honey;or brown sugar

1 c Whole wheat flour

1/3 c Warm water

1 c Flour white;or unbleached

Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle

yeast over this and stir. Let stand in warm place about 10 minutes till

doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast

mixture in a glass container about the size of a gallon pyrex jar. Stir,

using only a wooden spoon, since metal objects will retard herman's growth.

Leave the cover on lossely or place a glass plate over the top of the

container. So Herman can breathe. Herman doubles, enen tripples at time of

vigorous rising. Place Herman in a warm place overnight. Next day

refridgerate, Lossely covered and stir each day. This is very important

with wheat and honey starter as more gasses form in the container and are

released during stirring. Formation of this gas may cause the starter to

appear darker on the top than on the bottom. But this is okay. On the 5 th

day measure out 1 cup herman for baking and another to give to a friend if

you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2

CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T

GINGER STIR WELL KEEP IN FRIDGE