Food recipes
Herman Sourdough Starter Recipe
Herman Sourdough Starter Recipe Ingredients: wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat sugars, granulated water, bottled, generic leavening agents, yeast, baker's, active dr...
Herman Sourdough Starter Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
Directions:
Sprinkle 1 Tbsp.
sugar over the hot water.
Sprinkle yeast over this and let stand in a hot place to double in size, about 10 min.
Mix lowfat milk, sugar, flour and yeast mix in a large plastic of glass container (about a 5-qt size).
Stir, using only a wooden spoon or possibly paddle since metal objects retard Herman's natural growth.
Cover loosely or possibly place glass plate over top of container so Herman can breathe.
Herman doubles, even triples at times of vigorous rising.
Place Herman in a hot place overnight.
Next day chill, loosely covered, and try to stir each day.
Yeast-type mold may begin to create on the surface after 48 hrs if you do not stir daily.
On the 5th day, measure out 1 c. Herman for yourself to bake with.
Measure out another c. to give a friend as a gift, provided you can part with it.
Then feed the Herman you have left with: 1 c. all-purpose white flour, 1 c. lowfat milk, 1/2 c. sugar.
Stir well.
Keep in refrigerator in the same large container, loosely covered.
Stir every day.
On the 10th day, if you wish, measure out another c. of Herman to give to a friend.
Because he has grown, you should have sufficient to bake a Herman recipe plus start the process of feeding him once again.
If you are not using Herman often, just add in a Tbsp.
of sugar every 5th day and continue as long as forever.
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
Directions:
Sprinkle 1 Tbsp.
sugar over the hot water.
Sprinkle yeast over this and let stand in a hot place to double in size, about 10 min.
Mix lowfat milk, sugar, flour and yeast mix in a large plastic of glass container (about a 5-qt size).
Stir, using only a wooden spoon or possibly paddle since metal objects retard Herman's natural growth.
Cover loosely or possibly place glass plate over top of container so Herman can breathe.
Herman doubles, even triples at times of vigorous rising.
Place Herman in a hot place overnight.
Next day chill, loosely covered, and try to stir each day.
Yeast-type mold may begin to create on the surface after 48 hrs if you do not stir daily.
On the 5th day, measure out 1 c. Herman for yourself to bake with.
Measure out another c. to give a friend as a gift, provided you can part with it.
Then feed the Herman you have left with: 1 c. all-purpose white flour, 1 c. lowfat milk, 1/2 c. sugar.
Stir well.
Keep in refrigerator in the same large container, loosely covered.
Stir every day.
On the 10th day, if you wish, measure out another c. of Herman to give to a friend.
Because he has grown, you should have sufficient to bake a Herman recipe plus start the process of feeding him once again.
If you are not using Herman often, just add in a Tbsp.
of sugar every 5th day and continue as long as forever.