Title: Herman Wheat & Honey Starter
Categories: Sourdough
Yield: 1 Servings
| 1/2 | c | Honey or brown sugar |
| 1/3 | c | Warm water |
| 2 | | Envelopes active dry yeast |
| 2 | c | Milk |
| 1 | c | Whole-wheat flour |
| 1 | c | White flour |
| 1 | tb | Powdered ground ginger |
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. From: Pat
Reynolds By fatfree-request@fatfree.com on Jun 16, 1997