Herman Sourdough Starter
- 2 ¼ tsp active dry yeast
- 2 cups AP flour (500 ml)
- ¼ cup caster sugar (63 ml)
- 2 cups warm water (500 ml, 45ºC)
- In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, Using a wood or plastic spoon mix until smooth. Cover loosely and store in a warm place overnight.
- The next day, refrigerate. Stir once each day with a wooden spoon to retard
spoilage for the next four days.
- 1+1 cup AP flour
- 1+1 cup milk
- ½ + ½ cup caster sugar
- On the fifth day, stir and divide the starter in half. (Give half away with feeding instructions). Feed starter with ½ cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.
- On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.
- On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.
This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It's very important to NOT use metal utensils or bowls! It will take 15 days for the starter to mature and be ready to use the first time you make it. After that it can be ready for use every 10 days.