Title: Herman Wheat'n'honey Starter
Categories: Bread
Yield: 1 Servings
| 1 | tb | Ginger |
| 1/2 | c | Honey;or brown sugar |
| 1/3 | c | Warm water |
| 2 | tb | Dry yeast |
| 2 | c | Milk |
| 1 | c | Whole wheat flour |
| 1 | c | Flour white;or unbleached |
Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle
yeast over this and stir. Let stand in warm place about 10 minutes till
doubled in size. Mix milk, rest of honey or brown sugar, flours into 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 lossely or place a glass plate over the top of the
container. So Herman can breathe. Herman doubles, enen tripples at time of
vigorous rising. Place Herman in a warm place overnight. Next day
refridgerate, Lossely covered and stir each day. This is very important
with wheat and honey starter as more gasses form in the container and are
released during stirring. Formation of this gas may cause the starter to
appear darker on the top than on the bottom. But this is okay. On the 5 th
day measure out 1 cup herman for baking and another to give to a friend if
you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2
CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T
GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis