Herman sourdough starter

Yield: 1 servings

Measure Ingredient
1 pack Dry yeast
2 cups Flour
1 teaspoon Salt
3 tablespoons Sugar
2 cups Water 110-115 degrees

Dissolve yeast in ½ c. warm water. Let stand 5 minutes. Combine next 3 ingred. in a med. sized nonmetal bowl. Mix well. Gradually stir in 2 c. warm water. Add yeast mixture and mix well. Cover loosely and let stand for 72 hrs. in a warm place stirring 2-3 times per day. Place fermented mixture in refrgerator, and stir daily; use within 11 days. To use, remove sourdough starter from refrigerator and let stand at room temp. for at least 1 hour. Stir well and measure amount of starter needed for recipe.

Replenish remaining starter with Herman Food, and return to the refrigerator; use within 2-14 days, stirring daily. Yield: about 2 c.

starter Herman Food: ½ c. sugar, 1 c. flour, 1 c. milk Submitted By FRED TOWNER On 10-20-94

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