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Sour Dough Herman Yeast Starter




Source of Recipe


cooks.com


Recipe Introduction


This is a "cultured" dough that you add to new dough to give it a distinctive flavor and texture it wouldn't otherwise have. But unlike other yeast starters that require constant feeding, stirring and using, this one doesn't make a slave of you. You replenish "Herman" only after you use it, and if that's longer than 14 days, put it in the freezer until you are ready.
"HERMAN" STARTER:

(The flavor of this starter evolves as it ages - mildly sweet when young - and more like sourdough when older).

2 c. flour
3 tbsp. sugar
1 env. active dry yeast
1 tsp. salt
2 c. warm water (105 to 115 degrees)

In large bowl, mix flour, sugar, yeast and salt. Gradually stir in the water. Beat or whisk until smooth. Cover with towel and set in warm (80 to 85 degree) draft-free place. The kitchen or other warm room in the summer, or in cold weather on top of insulated furnace or radiator on a buffer, such as a folded heavy towel or pillow. Stir 2 or 3 times a day for about 3 days or until starter is bubbly and produces a yeasty aroma.

Transfer to a large bowl, large jar, or plastic container (a 5 pound peanut butter bucket is ideal). Cover partially (tilt lid or punch holes in a plastic cover) and refrigerate. Makes about 1 1/2 to 2 cups starter depending on thickness. It can be creamy or as thick as dough because of room conditions, the age of "Herman" and other variations. And it does get sweeter as it gets older, so bread and rolls will be quite sweet if "Herman" is over six months old.

CARE AND FEEDING OF "HERMAN":

The starter should be used within 14 days and replenished or fed immediately after use. To feed: stir or whisk in 1 cup each flour and milk and 1/2 cup sugar. Mixture need not be completely smooth. Wait at least 24 hours before using again. If you do not plan on using the starter within 14 days, cover tight and freeze. Freezing slows the fermentation so let it stand at room temperature for several hours or until thawed and bubbly before using.

I have kept "Herman" going for two years, but it does eventually get "strong" and sweeter. You can give a friend a "starter" when you have too much. Put a cup of starter (or a little more) in a container and feed (1 cup each flour and milk and 1/2 cup sugar). Mix, cover and store.