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Herman Starter
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Chuck's Collection

  • 2 cups (475 ml) unbleached all-purpose flour
  • 3 tbsp (45 ml). sugar
  • 1 pkg. (2-1/4 tsp (10 ml).) dry yeast
  • 2 cups (475 ml) warm water (105 to 115 degrees)
  • Mix dry ingredients, gradually stir in warm water until well mixed.
  • Cover bowl loosely with plastic wrap and allow to stand at room temperature for 3 days, stirring at least once a day.
  • After 3 days the starter should be bubbly, with a clean sour, somewhat alcholic aroma.
  • "Herman" is now ready to use or store in the refrigerator for up to 14 days.
  • The starter may be frozen for longer storage.
  • After using some of the starter, replenish it as follows.
  • Into the remaining starter, mix in 1 cup (225 ml) unbleached flour, 1 cup (225 ml) milk and 1/2 cup (125 ml) sugar.
  • If planning to use again in a few days, allow to stand at room temprature for at least 1 day.
  • After replenishing the starter it will be very active, be sure to store it in a large container.
  • During refrigerator storage, stir down every day.
Hope you enjoy Sourdough baking as much as I do. If you use "SEARCH" , you can find many recipes on the internet and at this site. NOTE: Do NOT use metal containers or spoons.

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