INGREDIENTS

INSTRUCTIONS

DAY,1: Sprinkle yeast over warm water.Add 1 tablespoon of the sugar
and let stand a few minutes until yeast is active and  swelling.Combine
remaining sugar,flour and milk in a 4 t0 6 quart  glass,plastic or
pottery bowl or container.(Do not use metal bowls or  utensils as these
may retard starter growth.)With a wooden spoon,stir  in active yeast
mixture.Cover loosely with a towel so Herman can  breathe.Let stand in
a warm draft free place overnight. DAYS,2,3,and  4:Stir daily with a
wooden spoon.Keep covered.Keep cool. DAY,5: Stir  in 1/2 cup sugar,1
cup milk and 1 cup flour.Let stand 24 hours.  DAYS,6,7,8,and 9:Stir
daily with a wooden spoon. DAY,10: Repeat DAY  5,stirring in 1/2 cup
sugar,1 cup milk and 1 cup flour. THIS gives  you enough starter to use
freely in recipes and/or give away. Herman  may be replenished as
needed but can go no more than 5 days at room  temperature between
feedings.After feeding,wait 24 hours before using  the renewed starter.
DAILY stirring helps keep yeast mold from  forming. Most directions
specify that Herman not be refrigerated  since cooler temperatures slow
the growth and "souring" of the  starter.It is,however,a safer course
for busy cooks with fast growing  startersHerman also is
freezer-friendly and may be kept on ice  between baking impulses if you
get board. NOTE: If desired,substitute  butter-milk for milk in starter
for more flavor and less fat.If more  starter is needed,additions may
be doubled when 2 or more cups of  starter are used.....  AN ASIDE:::
Marilyn Marter is a food columnist for the  Philly.Inquirer.....Irwin
E.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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