INGREDIENTS

INSTRUCTIONS

***** HERMAN'S STARTER *****
DIRECTIONS *-+*
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 to 85
degree)draft-free place-the kitchen or other warm room in summer, or in
cold weather on top of insulated furnace or radiator, on a buffer such as a
folded towel or pillow. Stir 2 or 3 times a day for about 3 days or until
starter is bubbly and produces a yeast aroma. Transfer to a 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.
THE FLAVOR OF THIS STARTER EVOLVES AS IT AGES-MILDLY SWEET WHEN YOUNG, MORE
LIKE SOURDOUGH WHEN OLDER.
Herman is replenished only after you use it. If that is going to be longer
than 14 days, then put it in the freezer until ready to use.
From Paul Corley Posted by Jean Cody.
<Courtesy of Fred Peters>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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