Herman wheat and honey sourdough starter

Yield: 1 servings

Measure Ingredient
½ cup Honey -- * see note
⅓ cup Warm water
2 packs Yeast -- not instant
2 cups Milk
1 cup Whole wheat flour
1 cup White flour

* You can use brown sugar instead of honey if you prefer.

Stir 1 tablespoon honey or brown sugar into warm water. Sprinkle yeast over this. Let stand in warm place until doubled in size; about 10 minutes. Mix milk, remaining honey or brown sugar, flours and yeast mixture. Place in a plastic or glass container about the size of a 5-quart ice cream bucket. Stir, using only a wooden spoon or paddle since metal retards growth. Cover loosely and let stand in a warm place overnight. Place in refrigerator the next day. Stir each day with a wooden spoon to retard spoilage. On the fifth day, measure out 1 cup to bake with and measure out 1 cup for a gift. Feed remaining starter 1 cup white flour, 1 cup milk and ½ cup sugar.

Stir well then refrigerate. Stir daily. On the tenth day, measure out 1 cup to give to a friend. You should have enough left to use in a recipe, plus extra to feed as before and then refrigerate.

Thereafter, use the starter almost daily or as desired, feeding every fifth day.

Recipe By : Jo Anne Merrill From: Marjorie Scofield Date: 06-15-95 (160) Fido: Recipes

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