Herman Sourdough Starter Recipe - flour

Method

• Sprinkle 1 Tbsp.
• sugar over the hot water.
• Sprinkle yeast over this and let stand in a hot place to double in size, about 10 min.
• Mix lowfat milk, sugar, flour and yeast mix in a large plastic of glass container (about a 5-qt size).
• Stir, using only a wooden spoon or possibly paddle since metal objects retard Herman's natural growth.
• Cover loosely or possibly place glass plate over top of container so Herman can breathe.
• Herman doubles, even triples at times of vigorous rising.
• Place Herman in a hot place overnight.
• Next day chill, loosely covered, and try to stir each day.
• Yeast-type mold may begin to create on the surface after 48 hrs if you do not stir daily.
• On the 5th day, measure out 1 c. Herman for yourself to bake with.
• Measure out another c. to give a friend as a gift, provided you can part with it.
• Then feed the Herman you have left with: 1 c. all-purpose white flour, 1 c. lowfat milk, 1/2 c. sugar.
• Stir well.
• Keep in refrigerator in the same large container, loosely covered.
• Stir every day.
• On the 10th day, if you wish, measure out another c. of Herman to give to a friend.
• Because he has grown, you should have sufficient to bake a Herman recipe plus start the process of feeding him once again.
• If you are not using Herman often, just add in a Tbsp.
• of sugar every 5th day and continue as long as forever.