Starter: Herman Wheat & Honey Starter
Source of Recipe
Pat Reynolds
List of Ingredients
1/2 cup Honey or brown sugar
1/3 cup Warm water
2 Envelopes active dry yeast
2 cups Milk
1 cup Whole-wheat flour
1 cup White flour
1 tablespoon Powdered ground ginger Recipe
Stir 1 tb honey into warm water. Sprinkle yeast over and let stand in warm place until doubled in size, about 10 minutes. Mix milk, remaining honey, flours, ginger and yeast mixture. Place in plastic or glas container about the size of a 5-quart ice cream bucket. Stir with a wooden spoon or paddle. Cover loosely and let stand in a warm place overnight. The next day, refrigerate. Stir each day with a wooden spoon to retard spoilage.
On the fifth day, measure out 1 cup to bake with. Measure out 1 cup for gift. Feed
remaining starter 1 cup white flour, 1 cup milk and 1/2 cup sugar. Stir well. Refrigerate and stir daily. On the 10th day, measure out 1 cup, if desired, to give to a firend. You should have enough leftover to use in a recipe, plus extra to feed as before and refrigerate. Thereafter, use the starter almost daily or as desired, feeding every five days.
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