Email to PammyO      

Recipe Categories: 063Picachewy's HOME PAGE00_PAMSTUFF 01_all_recipecom 02_PetTreats 03_GTXpress AMISH_FRIENDSHIP AMISH_main-dishes AMISH_sweetrecipes APPETIZERS APPETIZERS_roll-ups APPETIZERS_salsas APPETIZERS_savory BATHANDBODY BBQ BEVERAGES BEVERAGES_alcoholic BEVERAGES_cocoa-chocolate BEVERAGES_with-coffee BREAD-MACHINE BREAD_biscuits BREAD_cornbread BREAD_crescents BREAD_irish-soda BREAD_scones BREAD__other-misc BREAKFAST_casseroles BREAKFAST_coffeecakes BREAKFAST_crescents BREAKFAST_crumb-cake BREAKFAST_pancakes BREAKFAST__misc-other BUTTERSnSPREADS CAKES_bundt CAKES_cake-mix CAKES_chocolate CAKES_cupcakes CAKES_fruit-n-veggie CAKES_micro-mug CAKES_pound CAKES_spice CAKES_upside-down CAKES__other-misc CANDY CANDY_fudge CASSEROLES CASSEROLES_main-dish CASSEROLES_veggie CASSEROLES__misc-other CHEESE CONDIMENTS COOKIES_bar COOKIES_bar-blondies COOKIES_bar-brownies COOKIES_butter COOKIES_cake-mix COOKIES_candy-bar COOKIES_chip-oat-pb COOKIES_chocolate COOKIES_macaroons COOKIES_nut COOKIES_shortbread COOKIES_spice-molasses COOKIES_sugar COOKIES_tarts-pastry COOKIES__other-misc COPYCATS CROCKPOT DESSERTS DIPSnSPREADS_savory DIPSnSPREADS_sweet-or-fruity EGGS ETHNIC FISHandSEAFOOD FROSTINGS_ICINGS_GLAZES FROZEN_TREATS FRUIT HANDMADE_crafts HOMEMADE_hh-mixes HOMEMADE_seasonings JELLOS_PUDDINGS MARINADES MEATS MEATS_beef MEATS_beef-ground MEATS_burgers MEATS_chicken MEATS_hotdogs MEATS_loafs-balls MEATS_pork MUFFINS_savory MUFFINS_sweet MUFFIN_TIN_RECIPES MUG-RECIPES NUTSnGRAINS PASTA PASTRIES PIES_dessert PIES_egg-quiche PIES_impossible PIES_piecrust-pastry PIES_savory PIZZA QUICKBREADS_savory QUICKBREADS_sweet RICE SALADS_dressings SALADS_fruit-dessert SALADS_pasta SALADS_slaws SALADS_tuna-egg-bean SALADS_veggie SANDWICHES SAUCES SNACKS SOUPSandSTEWS SOUPS_chowders USESFOR---WHOKNEW VEGETABLES VEGETABLES_potatoes _HUMOR _MEDITATION-PRAYER _RC_member-pages _TIPSnINFO _WEBSITES_cooking-recipes

Herman Starter II




Source of Recipe


cooks.com


List of Ingredients




1 pkg. dry yeast
1/2 c. warm (105 to 115 degree) water
2 c. flour
1 tsp. salt
3 tbsp. sugar
2 c. warm water

Recipe



Dissolve 1 package dry yeast in 1/2 cup warm water. Let stand 5 minutes.

Combine 2 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar in non-metal bowl. Mix well. Gradually stir in 2 cups warm (105 to 115 degree) water. Cover loosely with plastic wrap and let stand in warm place, 80 to 85 degrees for 72 hours, stirring 2 to 3 times daily.

Place fermented mixture in refrigerator and stir daily. Use within 11 days.

To use, remove sourdough starter from refrigerator and let stand at room temperature at least 1 hour. Stir well and measure amount of starter needed for recipe. Replenish remaining starter with Herman Food and return to refrigerator; use within 2 to 14 days, stirring daily.

HERMAN FOOD:

Combine 1/2 cup sugar, 1 cup all-purpose flour and 1 cup milk; stir in remaining sourdough starter and refrigerate.

NOTE: Some instructions with Herman sourdough starters have strict schedules for feeding and baking. However, Herman sourdough starter can be used any time within 2 to 14 days from previous use. Each time a cup is removed, replenish or feed it to maintain the volume and nourish the yeast.

Sourdough starter may also be frozen. Before using, let it thaw at room temperature until bubbly, about 5 hours.

If you are given a cup of Herman Starter, put mixture you receive in a large bowl.

DAY 1: (Day you receive Herman). Add 1/2 cup sugar, 1 cup flour and 1 cup milk. Stir well. Stir in refrigerator and cover lightly. Stir every day.

DAY 5: Add the same as above and stir. Stir every day.

DAY 10: Remove 1 cup of Herman for yourself and one cup for a friend and use the rest for the following recipes.