Herman
(Sourdough Starter,
bread recipe at bottom)
2 cup flour
3 tablespoon
sugar
1 pkg active
dry yeast
1 teaspoon salt
2 cup warm water
(105-115º f)
In large bowl
mix flour, sugar, yeast and salt. Gradually stir in the
water; beat
or whisk until smooth. Cover with towel; set in warm (80 - 80 ºF)
draft-free place.
Stir 2 or 3 times a day for about 3 days or until starter is
bubbly an produces
a yeasty aroma. Transfer to larger bowl, large jar or
plastic container.
Cover partially (tilt lid or punch holes in plastic cover);
refrigerate.
Makes about 1-1/2
to 2 cups starter, depending on thickness. It can be
creamy or as
thick as dough because of room conditions, the age of "Herman"
and other variables.
*Note about "Herman"*
Unlike other
starters that require constant feeding, stirring and using,
this one doesn't
make a slave of you. You replenish "Herman" only after you use
it.
And if it's longer
than 14 days, put it in the freezer until you're
ready.
The flavor of this starter evolves as it ages- mildly sweet when young,
more like sourdough
when older. Care and Feeding of "Herman"
The starter
should be used within 14 days and replenished or fed
immediately
after each use. To feed starter, stir or whisk in 1 cup each flour
and
milk and 1/2
cup sugar; mixture need not be completely smooth.
Wait at least
24 hours before using again. If you do not plan to use the
starter within
14 days, cover tight and freeze. Freezing slows down the
fermentation,
so let stand at room temperature several hours or till
thawed and bubbly
before reusing.
**************
Basic Sour Dough
Bread
1 1/2 lb recipe..1 lb is below
1 1/4C Starter
1/3 Cwater
1Tbsp.Butter
1 tsp.salt
3 C Bread flour
1Tbsp.sugar
2 tsp.yeast
Add all to pan and and set at white bread cycle. (medium/normal color)
1 lb
2/3C Starter
1/4 C water
1Tbsp.Butter
3/4 tsp.salt
2 C Bread flour
2tsp.sugar
1 1/2 tsp.yeast