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HERMAN STARTER

Category:    Bread, Bread
Yield:1 servings
 
-------------------------------I.E.S.JJGF65A-------------------------------
      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.....
 

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