Title: Herman's Wheat'n'honey Starter
Categories: Breadmaker Bread
Yield: 15 Servings
| 1/2 | c | Honey ; or brown sugar |
| 1/3 | c | Warm water |
| 2 | tb | Yeast |
| 2 | c | Milk |
| 1 | c | Whole wheat flour |
| 1 | c | White flour; or unbleached |
| 1 | tb | Ginger |
| 1/2 | c | Whole wheat flour |
| 1/2 | c | White flour; or unbleached |
| 1/4 | c | Honey; or brown sugar 1/4 t |
Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or brown
sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm
place to double in size, about 10 minutes. Mix milk, rest of honey or brown
sugar, flours & yeast mixture in a glass container, about the size of a
gallon Pyrex jar. Stir, using only a wooden spoon, since metal objects will
retard Herman's growth. Leave the cover on loosely or place a glass plate
over the top of the container so Herman can breathe. Herman doubles, even
triples at time of vigorous rising. Place Herman in a warm place overnight.
Next day refrigerate, loosely covered, and stir each day. This is very
important with Wheat'n'Honey Herman Starter as more gases form in the
container and are released during stirring. Formation of this gas may cause
the starter to appear darker on top before stirring each day, but this is
OK. On the 5th day measure out 1 c. Herman for baking and another cup to
give to a friend, if you wish, then feed the Herman you have left, thusly:
SEE ABOVE From day 5 on you may bake with Herman any day you wish, always
making sure you have one full cup left for feeding. Feed Herman every five
days. If you have a lot left, feed him only 1 T. honey or brown sugar. If
you have one cup or a little more left, add the same ingredients as you did
on the 5th day. When you share a cup of Herman with friends they should
feed Herman the same way. From News & Observer, Raleigh, N.C. 10/17/90
FROM: DEBORAH SECKINGER (GDJF29B) reformatted by Elaine Radis